Raspberry and Vanilla Cream Tart

For Pastry Dough:

Knead butter, flour, sugar, salt and egg together to form a smooth dough. Cover with plastic wrap and chill in the refrigerator for one hour.

Preheat the oven to 375º F. Coat a 10-inch tart pan with non-stick cooking spray.

On a lightly floured work surface, roll out the dough to a thickness of 1/4-inch. Carefully place dough in prepared tart pan and create an edge. Pierce the dough with a fork and place dried beans on top of dough. Bake for 20 minutes; remove bean and let pastry shell cool.

For Vanilla Cream:

In a heavy saucepan set over medium heat, slowly bring the 2 cups milk, sugar, lemon zest, and cinnamon stick to a boil.

Beat the egg yolks, cornstarch and 1 tablespoon milk together. Once the milk mixture boils, remove pan from heat source and discard cinnamon stick. Allow to cool slightly, and whisk in the egg yolk mixture. Return the pan to the heat and stir mixture constantly until the mixture takes on a thick, creamy consistency (do not boil). Add raspberry liqueur if desired.