• Preheat your oven to 350°F (175°C).
• In a bowl, combine almond flour, all-purpose flour, and a pinch of salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Press the mixture into a tart pan, ensuring an even layer. Bake for 10-12 minutes until lightly golden.
• Meanwhile, whisk together eggs, sugar, vanilla extract, and heavy cream.
• Once the crust is ready, arrange the Oregon raspberries on the base.
• Pour the custard mixture over the raspberries.
• Bake for another 25-30 minutes, or until the custard is set.
• Let cool before serving.

Notes

• Freshness is key. Use the freshest Oregon raspberries you can find.
• Chill the dough for a flakier crust.
• Taste test your custard mixture before pouring to adjust sweetness if needed.