Place flour, sugar and butter into Thermomix bowl and mix 5 sec/speed 5.
Add remaining ingredients and mix 10 sec/speed 5.
Tip out onto floured Silpat mat and press into a disc.
Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes.
Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Reduce oven temperature to 160ºC.
Place zest and sugar into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients except raspberries and mix 10 sec/speed 5. Place the frozen raspberries into the pastry base.
Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.
Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime.