Raspberry-Lemon Tart

In medium bowl stir together flour and 1 tablespoon granulated sugar. Using pastry blender, cut in ½ cup butter until pieces are pea size. In small bowl combine egg and milk. Gradually stir egg mixture into flour mixture just until moistened. Gather pastry into a ball, kneading gently just until it holds together; cover. Chill until easy to handle (30 to 60 minutes).

Preheat oven to 450°F. On lightly floured surface roll pastry into 12-inch circle. Fold pastry circle into fourths. Transfer to 10-inch round tart pan with removable bottom. Unfold pastry; ease into tart pan. Press pastry into fluted sides; trim edge. Prick bottom and sides of pastry with tines of fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on wire rack.

In medium saucepan combine raspberries, ½ cup sugar, lemon zest, lemon juice, and water. Bring to boil. Reduce heat. Simmer, uncovered, 5 minutes. Strain mixture through fine mesh sieve to remove seeds.

In small bowl whisk together egg yolks and cornstarch. Gradually whisk in 1 cup strained raspberry puree. Add egg yolk mixture and remaining raspberry puree to saucepan.

Bring to boil over medium-low heat, stirring frequently. Cook 2 minutes more. Remove from heat. Whisk in ¼ cup Pulgra butter, 1 tablespoon at a time.

Transfer filling to crust. Cover with plastic wrap, pressing directly onto surface of filling to stop a skin from forming. Chill 2 hours before serving. Makes eight servings.

In mixing bowl combine whipping cream, powdered sugar, and vanilla. Use hand mixer to beat to stiff peaks. Serve with tart. Garnish with edible flowers.