Preheat oven to 400 degrees. Grease a 9 inch spring form pan.
Prepare shortcrust recipe #90981.
Sift flour and sugar into a large bowl, or processor, add the cubes of chilled butter until resembling cornmeal, add in the whole egg and vanilla until a dough forms, wrap and chill for one hour before rolling. ( This dough can be stored in the fridge for 4 days before using or can be frozen also up to 6 weeks.).
roll out 1/8 inch thick and lay into prepared pan. Set aside in refrigerator.
Roll out more dough onto parchment and make strips for the lattice top, and chill in frisge.
Prepare filling, beat ricotta cheese, cream, sugar, flour, until smooth, add in the eggs one at a time, and beat in, not overbeating.
Add the raisins and orange flower water, and blend well.
Spoon gently into the prepared crust lined pan, take the strips of lattice and criss cross over top of batter.
Beat an egg yolk with a pinch of salt, until frothy, and brush lattice strips on the top. This is not necessary but will help with a nice golden crust.
Bake in preheated oven for 18 minutes, reduce heat to 350 and continue baking until set, about 40 minutes.
Remove when set to a wire rack and completely cool befroe chilling in refrigerator or removing from pan.
Sift powdered icing sugar over the top when serving.