Ingredients
Method
Crust
- Grease a 9-inch tart pan then set aside.
- Place flour, sugar and salt into a food processor then pulse a few times until combined.
- Add cold, cubed butter then pulse until butter is reduced to pea-size.
- Add heavy cream and egg then pulse until dough comes together and forms a large clump.
- Remove dough from food processor then, using your hands, shape into a ball on a floured surface.
- Flatten dough into a round disk, cover with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
- After dough has chilled, remove from refrigerator and let it sit at room temperature for 15 minutes.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is roughly 11 inches in diameter. Gently drape dough into tart pan. Press dough into bottom of pan and up the sides then trim edges even with top of pan.
- Prick base of dough multiple times with a fork then place pan into freezer for 30 minutes.
- Preheat oven to 350 then parbake pie crust for 18 to 20 minutes or until it begins to turn golden brown.
- Remove pan from oven then, using the bottom of a clean measuring cup, flatten any puffy spots on the base of the crust. Allow crust to cool slightly while you prepare filling.
Filling
- Place granulated sugar, egg, flour and salt into a large bowl and whisk until combined.
- Add mascarpone, heavy cream, vanilla and lemon zest then whisk until smooth and lump free.
- Pour filling into parbaked crust and level top with an offset spatula.
- Place berries one-by-one into filling, evenly spacing them apart then bake for 20 to 25 minutes until filling is set.
- Place tart pan on a wire rack to cool to room temperature. If desired, sprinkle top of tart with freeze dried raspberries.
- Transfer tart to the refrigerator to cool for 2 hours before slicing and serving.
- Store leftovers covered in the refrigerator up to 3 days.