Caramelized lemon tart with raspberry coulis and chantilly cream

• 1 pre-baked 9-inch shortcrust pastry shell
• 5 large eggs
• 240 ml granulated sugar (plus extra for brûléeing)
• 180 ml heavy cream
• 120 ml fresh lemon juice
• 30 ml lemon zest
• 240 ml fresh raspberries
• 15 ml powdered sugar
• 120 ml cold heavy whipping cream
• 2 ml vanilla extract
• Fresh mint for garnish

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, whisk together the eggs and granulated sugar until well combined.
3. Stir in the heavy cream, lemon juice, and lemon zest until the mixture is smooth.
4. Pour the lemon custard into the pre-baked pastry shell.
5. Bake for 30-35 minutes or until the filling is set but still slightly jiggly in the center.
6. Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours.
7. For the coulis, blend half the raspberries with powdered sugar and strain through a fine mesh sieve.
8. For the Chantilly cream, whip the cold heavy cream and vanilla until stiff peaks form.
9. Just before serving, sprinkle a thin layer of sugar over the tart slices and caramelize with a kitchen torch.
10. Plate with a smear of raspberry coulis, a quenelle of Chantilly cream, and fresh raspberries.

Serve chilled on a white plate. Use a spoon to create a artistic 'swoosh' with the raspberry coulis across the plate. Garnish with a small sprig of mint and a sprinkle of crushed pistachios or pumpkin seeds for added texture.