📖 Instructions

1. Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, and salt.
2. Add the butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Incorporate the egg yolk: Whisk the egg yolk and vanilla extract in a small bowl. Pour into the flour mixture and mix until just combined. Be careful not to overmix; a few streaks of butter are okay. The dough should appear shaggy.
4. Form the dough: Gently gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial to prevent the crust from shrinking during baking.
5. Preheat oven: Preheat your oven to 375°F (190°C).
6. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough might crack a little, so patch it up as needed. Don't worry about perfection; rustic charm is part of the tart's appeal!
7. Transfer to tart pan: Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and prick the bottom with a fork.
8. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Let it cool completely.
9. Make the lemon curd: While the crust is cooling, prepare the lemon curd. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the eggs, sugar, lemon zest, and lemon juice.
10. Cook the lemon curd: Cook, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 10-15 minutes. Be patient and keep stirring; you don't want scrambled eggs!
11. Add the butter: Remove the bowl from the heat and whisk in the cold butter, one tablespoon at a time, until smooth and glossy.
12. Strain the lemon curd: Strain the lemon curd through a fine-mesh sieve to remove any lumps. This will give you the smoothest possible texture.
13. Fill the tart: Pour the warm lemon curd into the cooled tart crust.
14. Chill: Refrigerate the tart for at least 2 hours, or until the lemon curd is set.
15. Garnish: Just before serving, arrange fresh raspberries on top of the lemon curd. Dust with powdered sugar, if desired. Consider adding a few mint leaves for a pop of color. Looks amazing, right?
16. Serve: Slice and serve cold. Enjoy every tangy, sweet bite!