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1
For pastry mix flour, sugar, & salt in lg bowl. Add butter & mix w/ hands until it resembles coarse crumbs. Make well in middle. Combine yolk w/ ice water in sm bowl, whisking to blend; pour in well & work in to bind dough until it holds together w/o being too wet or sticky. Squeeze sm bit together, if it's crumbly add more ice water, 1 tbsp at a time. Form dough into disk & wrap in plastic; refrigerate 30 min.
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2
Roll out* on lightly floured surface in 12-in circle & 1/4-in thick. Carefully roll dough up onto pin (this may take a little practice) & lay inside 9-in tart pan w/ removable bottom. Press into pan so fits tightly; press edges into sides. Press evenly into every nook & corner of ring, esp. scalloped edges. Shave off excess dough w/ knife. Prick slightly w/ fork all over. Put fridge for 15 min.
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3
*As mentioned above, it's very difficult to roll dough & instead I carefully grated as much chilled dough as possible into pan, tearing rest. I pressed into all areas of pan, being absolutely sure it covered every surface.
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4
Preheat to 350. Place pan on cookie sheet. Line tart w/ foil & add pie weights/dried beans to keep sides from buckling. Bake 30 min then remove foil & weights. Using pastry brush, lightly coat crust w/ beaten egg white. Return to oven & bake another 8 min until golden in color not brown. It should be cooked but light in color so it won't burn on second bake. Set aside to cool.
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5
For filling, in electric mixer place cream cheese & process until smooth. Add sugar & beat until incorporated. Add eggs 1 at a time & process until combined. Add remaining ingredients & beat until well blended & smooth.
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6
Place pan on larger baking pan. Carefully pour filling into pre-baked shell. Arrange raspberries evenly around tart & bake for 30-35 min or until filling is set (test by gently shaking pan). Transfer to wire rack to cool. Serve accompanied by softly whipped cream & fresh raspberries. Refrigerate leftovers.
