This recipe really shines when you use a mixture of blackcaps and red and golden raspberries, but it's great with only one type of berry, too.
FOR THE PASTRY:
2 cups flour
1⁄2 cup confectioners' sugar
1⁄4 tsp. salt
12 tbsp. cold butter, cut into pieces
2 egg yolks
3 tbsp. heavy cream
FOR THE FILLING:
1⁄2 cup heavy cream
1 1⁄4 cups Lemon Curd
1 1⁄2 pints fresh raspberries
1. For the pastry: Sift together flour, sugar, and salt into a mixing bowl. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal. Beat together egg yolks and cream in a small bowl, add to flour mixture, and mix with a fork until dough just holds together. Turn dough out onto a floured surface and gently knead several times until smooth. Roll dough into a 9" round and transfer to a 10" springform pan. Using your fingertips, press dough evenly into bottom and about 1" up the sides of the pan. Prick dough with a fork, cover with plastic wrap, and refrigerate for 2–3 hours.
2. Preheat oven to 350º. Line dough with parchment, then add pie weights or dried beans. Bake until pastry is set and edge just begins to color, about 25 minutes. Remove parchment and weights and continue baking until pastry is pale golden, about 8 minutes. Set aside to let cool completely, then remove from pan and slide pastry onto a cake plate.
3. For the filling: Put heavy cream into a well-chilled mixing bowl and beat with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Add lemon curd and gently fold together to combine.
4. Fill pastry with whipped cream–curd mixture, then scatter raspberries evenly over top.