Great, another raspberry post? Yes, but I can convince you that this tart is worth the steps to make. It's flaky at the bottom, tangy and creamy in the middle followed by sweet-tart burst of raspberry on the top. This reminds me of clafouti which I also love; there's few custard type desserts I don't like!
Raspberry Cream Cheese Tart
For the pastry dough:
1 cup all-purpose flour, plus extra for dusting
6 tablespoons unsalted butter, cubed and chilled
2 tablespoons granulated sugar
1 large egg yolk
For the filling:
4 oz (115 g) cream cheese, at room temperature
¼ cup sour cream
¼ cup granulated sugar
A pinch of grated nutmeg
3 large eggs, beaten
Zest of 1 lemon
12 oz (350 g) raspberries
Confectioners' sugar, for dusting
To make the pastry dough: Place the flour, butter and sugar in a food processor, and pulse until it resembles bread crumbs. Alternately, to make by hand, rub the butter into the flour with your fingertips until it resembles bread crumbs, then stir in the sugar.
Add the egg yolk to the mixture and mix to a firm dough. Roll out the dough on a lightly floured surface and use to line the pan. Prick the bottom of the crust with a fork and chill for 30 minutes. Preheat the oven to 400F.
Line the crust with wax paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 10 minutes, or until pale golden. Remove from the oven and reduce the temperature to 350F.
To make the filling: Beat cream cheese, sour cream, and sugar together until smooth. Add the nutmeg, eggs, and lemon zest; beat again until well combined. Pour into the crust and scatter the raspberries over the surface. Bake for 25-30 minutes, or until just set. Set aside to cool before transferring to a serving plate. Serve warm or wold, dusted with confectioners' sugar.
Source: Pies: Sweet and Savory by Caroline Bretherton