Raspberry Lemon Tart

Pastry

1. Cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.
3. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.
4. Preheat oven to 375 F.
5. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 –inch thick.
6. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.
7. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling.

Filling

1. Reduce oven temperature to 325 F and place tart shell on a baking sheet.
2. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
3. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

Garnish

1. Arrange raspberries on top of tart – starting at the outside edge and moving in works best.
2. Dust lightly with icing sugar, if you wish, and serve.
3. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.