1 cup (140 grams) all purpose flour
1/8 teaspoon salt
1/3 cup (36 grams) powdered (confectioners or icing) sugar
1/2 cup (1 stick) (114 grams) chilled unsalted butter, cut into pieces
4 ounces (125 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
3/4 cup (180 ml) light cream or half-and-half (coffee cream)
1/2 teaspoon pure vanilla extract
zest of 1 medium lemon
1 - 1 1/2 cups (110 - 165 grams) fresh raspberries
Confectioners Sugar for dusting top of tart
Prepare a 8 - 9 inch (20 - 23 cm) tart pan with removable bottom by lightly spraying with Pam or greasing with butter. Set aside.
FOR CRUST: In a food processor, place the flour, salt, and sugar and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce crust all over with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Place the pastry crust in the freezer for 15 minutes to chill the crust. (This will help prevent the crust from shrinking when it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking pan (makes it easier to remove from oven) and bake until crust is golden brown, about 13 - 15 minutes. Place tart pan on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees (177 degrees C) and have oven rack in the center of the oven.
FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and beat until well blended and smooth.
Place the tart pan on a larger baking pan. Carefully pour the filling into the pre-baked tart shell. Arrange the raspberries evenly around the tart shell and then bake the tart for about 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool. Lightly sprinkle the top of the tart with confectioners sugar and cover the edges of the tart shell with aluminum foil (this prevents the edges from burning). Place under the broiler until the top of the tart caramelizes (turns a golden brown color). Watch carefully.
Serve cold or at room temperature accompanied by softly whipped cream and fresh raspberries.