In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps.
Place the pastry in the prepared tart pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
When the pastry
chilled, place the tart pan on a
larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.
Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees
(177 degrees C) and have oven rack in the center of the oven.
In a food processor or electric mixer place the
cream cheese and process until smooth. Add sugar and beat until incorporated.
Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and
beat until well blended and smooth.
Place the tart pan on a
larger baking pan. Carefully pour the filling into the pre-baked tart
shell. Arrange the raspberries evenly around the tart shell and then bake
the tart for about 30 - 35 minutes or until the filling is set (test by gently
shaking the pan). Transfer tart to wire rack to cool.
Serve warm or cold accompanied by softly whipped cream and fresh raspberries.
Makes one - 8 or 9
inch (20-23 cm) tart.