Combine flour and salt in a bowl - stir with a fork.

Add oil and cold water - continue to stir with the fork, but don't over-handle the mix.

Divide into balls and spread into 6 Wilton pans.

Bake at 400 for 8-10 minutes.

Make pudding as directed - set aside.

In another bowl, whip whipping cream and add Xylitol - set aside.

In a third bowl, whip cream cheese until soft and fluffy.

Combine all three (pudding, whipped cream, and cream cheese) until smooth.

Spoon plentiful amounts in each tart pan - be generous.

Top with raspberries.