Steps

• Preheat the oven to 180 °C.
• Prepare the pastry cream: Split the vanilla bean in half to retrieve the seeds by scraping. In a saucepan, bring 200 mL of soy milk to a boil with the coconut oil and vanilla (the grains and the split beans). In a mixing bowl, combine the sugar, starch, and the remaining 50 mL of milk, whisking. When the contents of the saucepan are boiling, pour it into the mixing bowl with the other mixture and whisk vigorously. Put everything back in the saucepan over the heat and cook while whisking constantly. The cream needs to change texture to obtain a thick, cooked pastry cream. Transfer to a dish and to the fridge and let cool completely (at least 2 hours).
• Prepare the frangipane: melt the margarine and mix all the ingredients. Add 2 hefty spoons of custard cream and mix.
• Shortbread Dough: Cut up the margarine into small pieces and mix it in with the flour and sugar. Knead everything together with your little hands to get a somewhat sandy, uniform mixture. Crumble this mixture between your palms to create what looks like "crumbs". Add the water and work the dough to form a ball.
• Roll out the dough with a rolling pin. Line your pie dish with the dough. Prick the dough all over with a fork and place "weights" on it, like raw chickpeas for example, to prevent it from puffing up during baking. Bake for 15 minutes to pre-cook the dough.
• Fill it with frangipane and put it back in the oven for another 12 minutes of cooking. Then let it cool.
• Mash about a third of the raspberries with a fork and garnish the pie crust with this raspberry puree.
• On top, pocket the pastry cream.
• Add all the fresh raspberries on top.