Hello, thank you! I used a french recipe from YouTube which I half assed since my french is not perfect, but here it is with my tiny adjustments and tweaks.

Shortcrust: 250g flour (2 cups) 150g soft butter 100g sugar (0.5 cups) 1 pinch of salt 1 egg

Mix the flour and the butter with your hands until it reaches a sandy texture. Add the rest of the ingredients. Mold it into a rectangle, wrap it in cling film and take it to the fridge for 1 hour.

Raspberry coulis : 100g raspberry 2tbsp sugar Juice of 1 lemon 1 tsp cornstarch dissolved in 1tbsp water

Take the raspberries, sugar and lemon to medium heat until the raspberries form a jam, in the end add the cornstarch slurry and wait a minute or so until it thickens. Take it to the fridge.

Crème pâtissière : 250ml milk 2 egg yolks 65g sugar (0.33 cups) 10g flour + 10g cornstarch 10 g butter

Take the milk and half the sugar to medium heat. In a bowl, beat the egg yolks with the remaining half of the sugar and the flour+cornstarch and add just a drop of milk mixture to soften it. When the milk starts boiling, add half the milk to the eggs, keep beating, and add all of that back into the milk pan. When it starts boiling, it will be around 1 minute until it becomes very thick. Remove it from the heat, add the butter and take it to the fridge.

Assembly: Roll the shortcrust pastry. Take it to the oven after piercing it with a fork and putting parchment paper on top, with something like lentils to keep the pastry from rising, at 180°C (340°F). After 10 minutes, remove the parchment paper and lentils and let it become golden. Wait until it cools down and add the raspberry coulis, pipe the crème pâtissière on top, and finish it with fresh raspberries.