Drain and process the raisins until you get a homogeneous paste. Add the rest of the ingredients of the crust and process until they are well integrated. Put the mixture in a rectangular tart mold of 12x30 cm approx. Set aside

Put the milk over low heat to boil, before it comes to boil add the honey and vanilla, mix.

Dilute the cornstarch in 1/4 cup of water and once the milk is boiling pour the cornstarch diluted in the milk, turn off the heat, and stir for 30 seconds quickly and consistently. Before the filling solidifies put it on the base, let cool, decorate with raspberries and keep in the refrigerator.