The Asian lady described it as some sort of Creme Brulee Pastry while BostonChefs.com describes it as "a pastry cream confection".

The base is an almond pâté sablé crust (hard cookie crust, as the British would describe as a biscuit)
with raspberry confiture layering covered by the chibouste cream glazed with the hard caramel crust
(that would be the crème brûlèe part) with a single raspberry and an oval artisan chocolate on top.
Apparently, the cream part has meringue folded into it, which would make it fluffier than a crème brûlèe!