Preheat the oven to 190 °C (375 °F). Line a 23 cm tart tin with the shortcrust pastry and prick the base with a fork. Line with baking paper, fill with baking beans, and blind bake for 10 minutes. Remove the paper and beans, and bake for another 5 minutes until golden brown. Allow to cool.

Spread the raspberry jam evenly over the cooled pastry base.

For the custard, heat the milk with the sugar and a split vanilla pod in a saucepan. Whisk the egg yolks and cornstarch in a bowl. Once the milk is hot (but not boiling), gradually whisk a few spoonfuls of the hot milk into the egg mixture to temper it. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring continuously, until the custard thickens (about 5 minutes).

Strain the custard through a sieve to remove any lumps, then pour it over the jam layer. Chill in the refrigerator for at least 1 hour.

Before serving, sprinkle with toasted coconut flakes and decorate with Maraschino cherries.