Combine the dry ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour and ¼ cup powdered sugar. This combination will create a lightly sweet, tender crust.

Add the butter: Cube ½ cup of cold butter and mix it into the flour and sugar. You can use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add the egg yolk: Stir in 1 egg yolk, which will help bind the dough together and give it a rich, smooth texture. If the dough feels too dry, add a tablespoon of ice water to bring it all together.

Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the crust from shrinking when baking.

Roll the dough: Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Carefully fit it into your tart pan, pressing gently along the edges.

Blind bake the crust: To avoid a soggy tart, prick the bottom of the dough with a fork and line it with parchment paper. Add pie weights or dried beans to keep it from puffing up. Bake at 350°F (175°C) for about 15 minutes, then remove the parchment paper and weights, and bake for another 5 minutes until golden brown. Let it cool completely before filling.

Cook the raspberries: In a saucepan over medium heat, combine 2 cups of fresh raspberries, ½ cup of granulated sugar, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Stir gently and cook for about 5 minutes, allowing the raspberries to break down and release their juices.

Thicken the mixture: If you prefer a thicker filling, dissolve 1 tablespoon of cornstarch in water and stir it into the raspberry mixture. Cook for another 2-3 minutes, until the filling reaches your desired consistency.

Cool the filling: Remove from heat and allow the filling to cool for about 10 minutes before pouring it into the tart crust.

Fill the tart crust: Once the crust is fully cooled, pour the raspberry filling into the tart shell, spreading it evenly with a spatula.

Chill the tart: Refrigerate the tart for at least 2 hours to let the filling set and the flavors to come together.

Garnish: For the finishing touch, top your tart with extra fresh raspberries, a dollop of whipped cream, and a few fresh mint leaves for a pop of color.

Slice and serve: Once chilled, slice the tart into wedges and serve. This dessert is perfect for any occasion, from a casual family dinner to a special celebration.

Enjoy the beauty and taste of your homemade raspberry tart, and don’t forget to share it with friends and family—though you might want to keep a slice or two for yourself!