In a food processor, combine the all-purpose flour, confectioners’ sugar, and kosher salt. Pulse to mix.

Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and heavy cream. Pour this mixture into the food processor while pulsing until the dough just comes together.

If the dough feels too crumbly, add a teaspoon of cold water at a time until it holds.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, roll the dough on a floured surface to fit your tart pan. Press the dough into the pan and trim any excess.

Prick the bottom with a fork to prevent bubbling and refrigerate for another 15 minutes while preheating the oven to 350°F (175°C).

Cover the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove paper and weights, and bake for another 10-15 minutes until golden brown. Allow to cool completely.

In a mixing bowl, whisk together the lemon zest, lemon juice, honey, and eggs until fully incorporated and smooth.

Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens slightly, about 8-10 minutes.

Remove from heat and stir in the butter, one piece at a time until melted and smooth.

In a separate bowl, toss the raspberries with cornstarch and a pinch of salt to coat.

Pour half of the lemon filling into the tart shell, then layer with the raspberries, followed by the remaining lemon filling.

Bake the assembled tart for an additional 20-25 minutes until the filling is set. Let cool completely at room temperature before serving.