SHORTBREAD TART DOUGH
2 cups flour
1/3 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 stick butter, cut into tablespoons
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 tablespoon grated lemon zest
Mix dry ingredients in the bowl of a food processor. Add the butter and process until the dough resembles coarse meal. Whisk together eggs, vanilla and zest. With processor running, pour in wet ingredients and process until dough turns into a ball. Turn out the dough and knead until smooth, 2–3 minutes (at most). Flatten into a round disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll chilled dough into a disk and fit into a 9-inch tart pan. (There will be excess dough.) Trim edges and prick the crust with a fork. Weigh down crust (with pie weights, an empty pie tin, or parchment paper held down with dry beans). Blind bake at 375 degrees for 8–10 minutes, remove weights and bake and addition 10–12 minutes or until golden brown. Remove from oven and allow to fully cool.
PASSION FRUIT CURD
3/4 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1 cup passion fruit purée
4 large egg yolks
1 teaspoon vanilla
1 stick butter, cut into pieces
In a saucepan, whisk the sugar and cornstarch together. Whisk in passion fruit purée, egg yolks and vanilla; cook over moderate heat, stirring constantly, until thickened, about 6 minutes. Remove from heat and stir in butter, one piece at a time, until incorporated. Scrape filling into a bowl, cover with plastic wrap (ensuring the plastic fully covers the surface of the curd) and refrigerate until chilled, at least 2 hours. (This can be made the day before.)
2 teaspoons cornstarch
1/4 cup sugar
1/3 cup water
1 teaspoon lemon
1/2 teaspoon vanilla
2 cups fresh raspberries
In a medium saucepan, whisk together cornstarch and sugar. Stir in liquids and cook, over medium heat and stirring constantly, until the mixture comes to a boil and becomes clear and thick. Pull from the heat and pour in all the raspberries. Toss berries in the glaze until coated. With a colander, drain the berries. Allow to cool.
To assemble the tart, spread cooled curd into the tart shell. Decorate with raspberries. Chill thoroughly and serve with whipped cream.