Raspberry pie

Use a 20cm tart pan and line it with the pate brisée.
Bake the tart shell at 175°C for 10 to 15 minutes with baking beans to prevent it from rising.
Let it cool down.

Place in the freezer a bowl.
In a saucepan, heat the milk, cream and vanilla until it starts to boil.
In a bowl, mix the sugar and egg yolks until it becomes pale and fluffy. 
Add the maizena and mix well.

Add a little bit of the hot milk mixture to the egg mixture to temper it, then pour everything back into the saucepan.
Cook over medium heat, stirring constantly, until it thickens.
Remove from heat and pour it into the chilled bowl to cool down quickly.

Mix the butter and sugar until it becomes creamy.
Then add the almond flour and the eggs one by one, mixing well after each addition.
Let the frangipane cool down in the fridge.

Preheat the oven to 165°C.
Spread the frangipane evenly over the cooled tart shell. Add a few raspberries on top of the frangipane.
Bake for 15 minutes, it is ready when the crean is golden. 
Remove from the oven and let it cool down.

Add the custard on top of the frangipane and spread it evenly.
Put in the fridge for 1 hour to let it set.

Finally add a layer of jam on top of the custard.
Then proceed to add the raspberries on top of the jam, arranging them in a circular pattern.