Lemon Tart

Since I am in a claim jumper mood (BIG TIME) this is similar to a dessert they serve called a Lemon Bar Brulee. Its like heaven on a plate. This tart is kind of similar to it. The raspberry sauce should be VERY TART otherwise the whole thing is just WAY TOO SWEET! So don't go heavy handed on the sugar. I hope you enjoy it!

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend

Filling
1 cup of sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar
1 cup water
1 1/2 tablespoon cornstarch


For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Put in 9-inch tart pan with removable bottom. Fold overhang in, and smoosh over to the side to make the side crust nice and thick. Bake crust until golden brown, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.

For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Cool until topping is crisp, about 1 hour.

For sauce:

Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh(this is how we avoid those nasty seeds!). Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened. You don't want it too thin, but it should still be pourable. I use a spoon to help judge!