Sweet pastry dough:
Combine flour, butter, salt, icing sugar and ground almonds. Rub the ingredients with the tips of your fingers until the mixture resembles crumbs. Add the egg and mix to form a homogenous texture. Form into a ball, flatten slightly and wrap in plastic film. Refrigerate for 30 minutes. Preheat the oven to 170°C. Butter the tart ring. Roll out the dough on a lightly floured work surface to a thickness of 3 mm, to form a disc about 21 cm in diameter (3 cm larger than the tart ring). Line the tart ring with the sweet pastry dough. Refrigerate for 10 minutes. Blind bake in the preheated oven for 15 minutes. Remove from the oven, rest for 2 minutes, unmould and cool on a cake rake.
Jellied raspberry coulis:
Warm the raspberry purée, lemon juice and lime zests. Combine sugar and pectin, stir into to the purée. Bring to the boil and cook for 1 minute. Cool
Put milk and vanilla in a heavy-based saucepan and bring to the boil. Remove from the heat. Blanch the egg yolks and sugar, whisk in custard powder. Remove the vanilla pod and little by little whisk the milk into the egg yolk-sugar mixture and return to the saucepan. Bring to the boil over medium heat, whisking constantly, simmer 1 minute. Remove from heat and add the butter. Spread the pastry cream in a shallow pan, cover with plastic wrap, leave to cool.
Garnish and decoration:
Whisk the pastry cream to smooth and place in the tart shell, add the jellied raspberry coulis. Garnish with fresh raspberries in a single layer. Decorate with redcurrants, icing sugar and lime zest.