Make crème patissiere: Bring the cream, milk, sugar and vanilla bean to the boil in a medium saucepan. Whisk the eggs in a large bowl then whisk in the sifted cornflour. Gradually whisk in the warm milk mixture. Return the mixture to the pan and stir over a medium heat until the mixture boils and thickens. Remove from the heat and whisk in the butter. Cover the surface with plastic wrap and cool to room temperature.
Blend or process flour, sugar and butter until combined. Add egg yolk and enough of the water to make the ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
Preheat oven to 180°C (160°C fan-forced). Roll pastry between sheets of baking paper until large enough to line prepared tin. Ease pastry into prepared tin, press into side; trim edge. Cover pastry case with baking paper, fill with dried beans or rice; place on an oven tray. Bake for 15 minutes. Remove paper and beans; wrap a strip of foil around edges of tin to protect sides from over-browning. Bake uncovered, for a further 15 minutes or until pastry base is browned. Cool.
Stir the crème patissiere until softened. Spoon into pastry case; smooth the top.
Make glaze: Combine water and gelatine in a small saucepan, stand 5 minutes until softened. Add the jam, cook, stirring, over low heat until smooth. Strain through a coarse sieve into a bowl.
Arrange raspberries over custard. Drizzle or brush with the cooled Glaze to coat the raspberries and keep them in place.