Mix together all purpose flour, almond flour, sugar and salt in a large bowl. Cut the butter into roughly pea sized pieces over the flour mixture. Knead the mixture with your hands until a coarse dough forms.
Press the dough into a long rectangle tart pan (14x4.5 inches) until it is evenly distributed and flat. Place the pan in the oven and bake for 10 minutes. Remove and set aside.
In the meantime start the custard. Warm the cream in a medium-size pot over low heat. Add the flour, sugar, salt, cornstarch, and butter. Mix well. Continue to warm the mixture, stilling constantly until it is hot but not boiling.
Place the egg and egg yolk in a medium-size pot over low heat. Slowly ladle some of the cream mixture into the egg mixture, whisking all the time. Continue adding the cream to the eggs in this gradual manner until half of the cream mixture has been blended into the egg mixture.
Pour the egg mixture back into the cream mixture and whisk well. Allow the custard to thicken for 3 minutes over very low heat, whisking constantly. Never allow the mixture to boil. Remove from the heat, stir in the freshly ground nutmeg, add in the vanilla extract and amaretto or brandy.
Layers half of the fresh raspberries on the crust, pour the custard over them and finish by topping the remaining raspberries over. Place the pan in the oven and bake for 35-40 minutes or until the custard is set.
Remove the pan from the oven and allow to cool to room temperature before serving. Note: Raspberry Custard Bars with an almond shortbread crust is perfect paired with coffee, hot cocoa or a scoop of vanilla ice cream!
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