In a food processor, mix powdered sugar, flour and salt by pulsing a few times.

Add the cubed cold butter and pulse until it forms coarse crumbs. Then add pulse and egg yolk again.

Gradually add iced water, one tablespoon at a time pulsing until the dough starts to come together. Now, put it on a floured surface and form it into a disk. Wrap it in a plastic wrap and put it in a refrigerator for at least half an hour.

Set the temperature of the oven to 375 F (190 C). Roll out the dough on the floured surface to fit a 9-inch tart pan.

Press the dough into the pan by trimming the edges and pricking the bottom with a fork.

Bake for 15 minutes, remove the parchment and weights. Bake for an additional 10-15 minutes until the crust turns golden brown. Let it cool completely.

In a bowl, beat the cream cheese until turn smooth. Mix in the vanilla extract and powdered sugar, and beat until thoroughly combined.

In an another bowl, whip the heavy cream until the stiff peaks forms. Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.

Now, evenly spread the cream cheese filling over the cooled crust. Top it with the fresh raspberries.

In a little saucepan, heat water and raspberry jam until it is smooth and melted. Brush the glaze over the raspberries for a shiny finish.

Put the tart in the refrigerator for at least 1 hour before serving so the filling can set.

It’s time to slice and enjoy the raspberry tart.