Sieve the flour, salt and sugar and add the diced butter. Crumble between fingers to form crumbs. Add egg yolk and cold water if needed to combine adough. Cover in cling film and chill for 30 minutes.
Whip cream with ½ vanilla pod seeds and 1 tsp caster sugar. Set aside
For the lemon filling, combine the sugar and butter. Add the egg and whisk until combined. Add lemon zest and juice and combine.
Take out pastry and roll out. Cut shape and using a rolling pin, ease into tin and blind bake at 190° for 15 minutes. Add lemon mixture and cook for 20-30 minutes until set. When cool, place on serving plate with cream and raspberries.