Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough, knead 200 g flour, icing sugar, 1 pinch of salt, egg and 100 g cold butter in pieces to a smooth shortcrust pastry.
Grease a pie mould (24 cm Ø; alternatively springform pan). Press the dough with floured hands to a flat bottom, forming a rim. Prick the dough in the form with a fork more often.
Cover with baking parchment, add the pulses. Bake in a hot oven for about 10 minutes, remove. Remove paper and pulses. Continue baking at the same temperature for about 8 minutes.
For the Raspberry Curd, heat the berries with lemon juice and 100 ml water. Then puree and pass through a sieve into a pot. Stir in sugar. Take off 1 tbsp. for sprinkling. Boil the rest with 75 g butter.
Stir the starch and 8 tablespoons of water until smooth, stir into the puree. Simmer for about 1 minute. Remove from the stove. Mix egg yolk with 2 tbsp. hot cream, then stir the egg yolk mixture into the rest of the cream. Spread on the pastry base.
Bake at the same temperature for about 12 minutes.
Remove the oven and switch it on (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread marshmallows over the raspberry curd. Bake for about 8 minutes until the marshmallows are golden yellow.
Remove and let it cool down. Drizzle with the rest of the raspberry sauce.