French lemon tart with pâte sucrée

Separate an egg and put the yolk in a small bowl with two tablespoons of cold heavy cream; mix.

Whisk together 150 g all-purpose flour, 50 g granulated sugar and a quarter teaspoon of salt in a large bowl.

Cut 113 g of cold unsalted butter into small cubes and work it into the flour by hand to a crumbly mixture with butter pieces from lentil-sized to larger.

Drizzle in the yolk and cream mixture, mixing as you go so it is not one pool, then work it in with a fork.

Knead in the bowl by scrunching and pressing with the palm; after about three presses it comes together.

Press into a disc, wrap in plastic and chill at least one hour, up to overnight; it oxidizes and changes colour if left too long.

Lightly flour a silicone mat and the top of the dough and roll out about an 11-inch disc for a nine inch tart pan; some cracking is expected and can be pressed back together.

Roll the dough onto the rolling pin, unroll it over the pan, press it into the corners without stretching, and press the side into the fluted edge.

Trim the excess with a sharp knife pulled towards the edge and patch any perilously thin corners.

Dock the bottom of the shell so it does not bubble up, then freeze at least 30 minutes.

Preheat the oven to 375, place the chilled shell on a rimmed baking sheet and bake about 20 minutes until a light golden colour.

As soon as the shell comes out, reduce the oven to 350 so the custard will not harden.

Zest two lemons for the curd, then juice them for half a cup of juice.

Whisk four large eggs and two egg yolks smooth in a medium bowl and set aside.

In a medium pot combine 200 g granulated sugar, the half cup of lemon juice, the zest and half a cup of unsalted butter cut small; set over medium heat and stir often until the butter melts and it comes to a little bubble.

Whisking vigorously with one hand, drizzle the hot lemon mixture into the eggs with the other; after the first bit it is safe.

Pour back into the pot over low heat and whisk constantly until noticeably thicker, coating the back of a wooden spoon and holding a line, about 170F; the consistency matters more than the temperature.

Pour the curd through a fine mesh sieve into a bowl to catch any scrambled egg and the zest.

Transfer the curd into the baked tart shell, shimmy and smooth with a spatula.

Bake at 350 for 10 minutes or until the edge is just set.

Cool on the countertop about an hour, then refrigerate at least two hours, up to a day or two; remove the ring to serve.

Serve with a dollop of whipped cream and raspberries dusted with powdered sugar.