To make the crust, place the flour, sugar and salt in a food processor. Blend for a few seconds, then add the butter and blend until the mixture becomes crumbly.
Add the egg and vanilla and continue pulsing until the mixture starts to come together. Do not overmix.
Turn out the pastry dough onto a lightly floured surface and shape into a ball. Flatten slightly to form a disc, cover in cling wrap and refrigerate for 1 hour.
Roll out the pastry to a thickness of 5 mm, then place in a greased 22 cm tart dish, trimming off any excess. Cover in cling wrap and freeze for 30 minutes.
Preheat the oven to 190°C and place a rack in the centre of the oven. Prick the pastry dough using a fork, line with parchment paper, add baking beans and blind bake for 15 minutes. Remove the beans and paper and bake for a further 15 minutes until golden. Allow to cool completely.
To make the filling, blend the raspberries in a blender, then strain through a sieve to remove the seeds.
Whisk the raspberry purée with the sugar, eggs, lemon juice and lemon zest in a saucepan. Place over a low heat and stir using a wooden spoon for 1 minute.
Add the butter while stirring until well combined. Cook for 5–7 minutes, or until the mixture is thick enough to coat the back of the spoon.
Strain the filling through a sieve, add the rose water and stir. Place a sheet of cling wrap directly on the surface and refrigerate for 1 hour.
Preheat the oven to 190°C. Fill the baked tart crust with the filling and smooth the top. Bake for 20 minutes, then remove from the oven, cool to room temperature for 1 hour, then refrigerate for 2 hours.
Decorate with fresh raspberries to serve.
