Raspberry Tart

13.5 oz. cream
3 drops vanilla mixed with 3 tbs.          sugar
1 lb. raspberries
2 tbs powdered sugar

For the dough
1/2 cups flour
1/4 cup sugar
pinch of salt
7 tbs. butter
1 yolk
3 tbs. water
zest of 1 lemon

Preparation:
1. Preheat the oven to 350 degrees. Mix the flour, sugar, salt and butter (cut into 1 tbs. pieces) in a bowl for the dough until smooth.
2. Add the yolk, water and zest. Form a ball of dough with a rolling pin and roll it out to line a buttered cake pan.
3. Bake for 25 minutes, then let cool. With the electric beater, whip the cream with the vanilla sugar.

4. Fill the tart with the whipped cream and arrange the raspberries in a circle. With the help of a strainer sprinkle the cake with powdered sugar. Serve cold.