Raspberry Tart with Lemon Curd Whipped Cream
adapted from a recipe published in Saveur magazine July | August 2001

For the Pastry:
• 2 cups flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 12 tablespoons cold butter, cut into pieces
• 2 egg yolks
• 3 tablespoons heavy cream
For the Filling:
• 1/2 cup heavy cream
• 1 1/4 cups lemon curd (recipe follows)
• 1 1/2 pints fresh raspberries, or any combination of berries

1. For the Pastry: Combine the flour, sugar and salt in the bowl of a food prcessor. Pulse to combine. Add butter and pulse until it resembles coarse meal. Pour flour mixture into a large bowl. Beat together egg yolks and cream in a small bowl and add to the flour mixture, and mix with a fork until dough just holds together. Turn dough out onto a floured surface and gently knead several times until smooth. Wrap in plastic and refrigerate for 30 minutes. Roll dough into a 9-inch round and transfer to a 10-inch springform pan (I used a 10-inch ring mold placed on a baking sheet lined with parchment paper). Using your fingertips, press dough evenly into bottom and about 1-inch up the sides of the pan. Prick dough with a fork, cover with plastic wrap, and refrigerate for 2-3 hours.
2. Preheat oven to 350˚F. Line dough with aluminum foil, then fill with dried beans or rice. Bake until pastry is set and edge just begins to color, about 25 minutes. Remove foil and beans or rice and continue baking until pastry is golden, about 8 minutes (or longer, to achieve a nice golden brown). Set aside to cool completely, then remove from pan and slide pastry onto a serving plate.
3. For the Filling: Put heavy cream into a well-chilled mixing bowl and beat with a whisk or an electric mixer fitted with a whisk until cream holds soft peaks. Add lemon curd and gently fold together to combine.
4. Fill pastry with whipped cream-curd mixture, then scatter berries evenly over the top.

Lemon Curd

Whisk together 2 egg yolks, 1 whole egg, 6 tablespoons sugar, 1/3 cup fresh lemon juice, and 1/2 teaspoon finely grated lemon zest in a medium mixing bowl until well combined. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8-10 minutes. Whisk in 5 tablespoons cold butter, cut into pieces, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent a skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks. Makes 1 1/4 cups.