Creamy Lemon And Raspberry Tart

Directions

1. To make the Sweet-Tart Dough: Using an electric mixer fitted with the paddle attachment, beat the butter till soft and very smooth. Add in the confectioners' sugar, and beat till blended. Add in the flour and salt. With the mixer running at low speed, beat the dough till it becomes crumbly. Add in the egg, and continue mixing till the dough just comes together (don't overwork it). Turn out the dough onto a work surface, and gather into a ball. Cut in half, and shape each half into a disk. Wrap both pcs of the dough in plastic. Chill at least 1 hour. Lightly butter the insides of two 8- by 3/4-inch round tart rings. Place the rings on a baking sheet lined with parchment paper.
2. Working on a lightly floured work surface, roll one disk of the dough to an 1/8-inch thickness. Fit the dough into a tart ring, pressing lightly against the bottom and up the sides. Run your rolling pin against the rim of the circle, and cut off the excess. Repeat with second disk of dough and tart ring. Refrigerate30 min.
3. Heat oven to 350 degrees with rack in center. Line each tart shell with a circle of parchment paper, and fill shells with pie weights or possibly dry beans. Bake crusts 15 min, remove the paper and beans, and bake just till the edges of the crusts are golden brown, 3 to 5 min. Transfer baking sheet to a rack to cold.
4. To make the Filling: Grate the zest of each lemon using the small holes of a box grater, and set aside. With a small knife, cut off sufficient of the top and bottom of each lemon, exposing the flesh. Stand the lemons on end, and carefully cut away the white pith and a tiny bit of the flesh from the entire surface of each lemon; the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides, and cut each lemon crosswise into 1/2-inch-thick slices; remove seeds.
5. Place lemon slices, whole Large eggs, egg yolk, granulated sugar, and heavy cream in the jar of a blender, and puree till smooth. Strain the mix into a bowl, and whisk in the reserved lemon zest. Lower the oven temperature to 300 degrees. Scatter the raspberries over the bottom of the two crusts. Pour the lemon filling into crusts. Bake tarts just till the filling has set in the centers, about 25 min; the filling shouldn't shimmy when the edges of the tarts are tapped lightly. Transfer tarts to a wire rack to cold. Serve.
6. Makes 2 tarts.