Tart with lemon cream, raspberries and strawberries

Ingredients:

• 110 g chilled unsalted butter
• 1 cup of premium flour + extra for working with the dough
• 1 and 1/4 cups sugar
• 0.5 tsp coarse salt
• 4 large eggs + 1 egg yolk
• Ice water, if needed
• 2 tablespoons cornstarch
• 2 and 1/4 cups heavy cream
• 1 tsp vanilla extract
• Zest of 1 Meyer lemon (remove into strips with a vegetable peeler)
• 3 tbsp. apricot jam
• 1 cup raspberries
• 5 strawberries, hulled and chopped
• Whipped cream, for serving
• Special equipment: 2 fluted tart pans, 15 cm in diameter, with removable bottoms and non-stick coating

Preparation:

1. Preheat oven to 190°C.
2. Finely grate the butter and place it in the bowl of a food processor along with the flour, 1/4 cup sugar, and salt. Pulse until the mixture resembles grated Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse until the dough comes together and holds its shape when pressed between your fingers.
3. Place the dough on a floured work surface. Gently knead it a few times to form a ball, then flatten it to form a disk. Roll the dough evenly into a 0.5 cm thick circle.
4. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
5. Remove the dough from the refrigerator and roll it out evenly in all directions, making sure it doesn't stick to the work surface and dusting with flour as needed. It should be about 0.3 cm thick. Cut the dough in half and transfer it to two fluted tart pans with removable bottoms. Press the dough firmly into the pans, lifting it up the sides.
6. Roll a rolling pin around the edges to trim off any excess dough. Line each pie pan with foil and fill with pie weights (rice is fine!), making sure the foil fits snugly into the corners.
7. Place the tarts in the oven and bake for 6 minutes. Rotate the pans and bake for another 6 minutes. Remove the foil and weights and return the pans to the oven. Bake until light golden brown, another 4 minutes. Set aside and let cool.
8. Prepare the ice bath. In a small bowl, combine the cornstarch with 1/4 cup heavy cream. Stir until smooth and set aside. Place 1/2 cup sugar and 4 whole eggs in a large bowl and whisk until pale yellow and foamy. Combine the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, vanilla extract, and lemon zest in a small saucepan and whisk to combine.
9. Increase the heat to medium-high and bring to a boil. Then pour half the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and cool the cream. Pour the contents of the bowl into the saucepan and continue whisking. Add the cornstarch slurry and stir.
10. Reduce the heat to medium-low and continue whisking until the mixture begins to thicken and takes on the texture of pudding, 3-4 minutes. Whisk continuously to prevent burning. Strain through a fine-mesh sieve into a bowl. Place the bowl in an ice bath and let cool.
11. Place the apricot jam in a small saucepan and add a little water. Reduce the heat to medium and stir until the jam thickens, about 5 minutes. Set aside.
12. Assembling tarts:
    
    Spread lemon curd in an even layer on each cake layer, but not all the way to the edge. Arrange raspberries in a circle along the edges of the cake layer. Add a row of strawberries. Repeat the pattern, alternating raspberries and strawberries. Spread apricot jam on the berries. Top the tarts with whipped cream and serve.