1. Roll each sheet into about a 8x12 inch rectangle. Cut each sheet into 6 pieces and fit the pastry into 12 well greased muffin tins. Poke several holes in the bottom and sides of the pastry in the muffin tins with a fork to prevent too much puffing of the pastry as it bakes. Bake at 375 degrees F for about 15 minutes or until the shells turn a nice golden brown. Set aside on a wire rack to cool completely.

To make the raspberry compote

1. Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.

To make the white chocolate mousse filling

1. Heat the1/4 cup whipping cream in a small saucepan over medium low heat. Slowly melt in the white chocolate until smooth, remove from the heat and transfer to a separate bowl to cool to almost room temperature.
2. Whip the 1 1/2 cups whipping cream, 3 tbsp powdered sugar and 1 tsp vanilla extract to firm peaks.
3. Fold the melted chocolate into the whipping cream in 3 portions. Chill well before piping or spooning the filling into the shells and topping with the raspberry compote to serve.