Lemon Raspberry Tarts

2 cups lemon pie filling
1 cup sour cream
10 ounces frozen raspberries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
10 baked tart shells

Combine lemon pie filling and sour cream and refrigerate.
Drain raspberries, reserving syrup.
Combine sugar and cornstarch in saucepan and gradually stir in 2/3 cup of the reserved syrup.
Cook, stirring frequently until mixture thickens and boils.
Remove from heat, cool then refrigerate.
Fill tarts with lemon mixture.
Place 2-3 berries on top.
Spoon glaze on top of the raspberries.