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1
Prepare the crust: In a food processor, grind the cookies until you have 1 1/2 cups crumbs.
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2
Transfer to a bowl.
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3
If using the freeze-dried raspberries, process them in a food processor, spice grinder or mortar and pestle until they are reduced to powder.
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4
There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine.
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5
Butter a 9-inch tart pan, put the crumbs in the middle and slowly drizzle the melted butter into the crumbs.
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6
Mix until the crumbs resemble the texture of wet sand.
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7
(You may not need all the butter; you can discard the rest.)
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8
Firmly press the crumbs against the sides and bottom of the pan until about 1/4 inch thick.
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9
Chill in the refrigerator, or even the freezer, for 1 hour.
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10
Preheat the oven to 350 degrees.
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11
Bake the crust until the base is dry, about 15 to 20 minutes.
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12
Remove from the oven and let cool completely.
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13
Keep the oven on.
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14
Make the filling: Whisk together the eggs and 1/4 cup sugar.
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15
In a 1-quart saucepan, whisk together the flour and remaining 3/4 cup sugar, then whisk in water, red-wine vinegar and raspberry vinegar.
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16
Bring to a boil, whisking until the sugar is dissolved, then add to the egg mixture in a slow, steady stream, whisking vigorously to prevent the eggs from scrambling.
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17
Pour the filling back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats back of spoon, 12 to 15 minutes.
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18
Do not boil.
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19
Pour a 1/2-inch-thick layer of filling into the chilled tart crust.
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20
Bake the pie in the middle of the oven until the filling is set, about 15 minutes, then cool completely in the pan.
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21
Chill in the refrigerator.
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22
Whisk the heavy cream with the raspberry vinegar and St-Germain until stiff peaks form.
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23
Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.
