Preheat your oven to 375°F (190°C). In a mixing bowl, combine all-purpose flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and mix to form a dough. Roll out the dough on a floured surface to fit into your tart pan. Blind bake for 15-20 minutes until golden and crisp. Let cool completely.

In a saucepan, heat the whole milk over medium heat until it simmers, then remove from heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture, then return it to the saucepan. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in the butter and vanilla until smooth. Allow to cool.

Once the tart shell has cooled, fill it generously with the vanilla pastry cream. Smooth the surface evenly with a spatula. Arrange fresh raspberries on top of the cream.

For an extra touch of elegance, warm a bit of apricot jam and lightly brush it over the raspberries for a beautiful glaze, if desired.