Preheat oven to 350°.
To prepare crust, place cookies in a food processor, and process until finely ground. Add butter; pulse just until combined. Press crumb mixture into bottom and up sides of a 9-inch round removable bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring frequently. Remove from heat. Stir in 2 tablespoons liqueur. Spoon mixture into a small bowl. Place in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled cream into bottom of prepared crust
To prepare the remaining ingredients, arrange raspberries over chilled cream. Cover and chill 2 hours or until set. Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl. Microwave at high 20 seconds or until jelly melts, stirring once. Brush over the raspberries.