Raspberry Cream Tart

Prepare the crust: In a large bowl, combine the flour, confectioners' sugar, salt, butter, and lemon zest

Mix with your fingers until it forms a crumbly mixture

Add the cold water and mix lightly with your hands

Form a ball with the dough

Wrap in plastic wrap and refrigerate for about 15 minutes

Preheat the oven to 200°C (hot)

Roll out the dough on a floured surface to a thickness of about 1/8 inch

Place the dough into a removable-bottom tart pan with a 29cm diameter

Press the edges to form a border

Form rosettes with the remaining dough and press them onto the side of the tart pan

Press the edges again to seal

Spread the raspberry cream over the crust

Roll out the remaining dough to about 1/8 inch thick

Cut strips of 1 cm width

Arrange the strips on top of the raspberry cream in a lattice pattern

Bake in the preheated oven until golden brown (about 25 minutes)

Let cool, then unmold onto a decorative plate

Serve warm or at room temperature

Note: You can prepare the crust and filling the night before

Wrap them separately in plastic wrap and refrigerate

When serving, bake the tart as instructed.