lemon raspberry tart - Mallory Oniki

Preheat the oven to 350F.
Add the graham crackers* to a food processor and pulse until fine crumbs remain. Add brown sugar, butter, and salt. Pulse until well combined.
Transfer the mixture to a 10 inch tart pan. Press the graham cracker mixture up the sides, and then flat along the bottom. Transfer to the oven and bake for 10 minutes. Set the crust aside to cool slightly.
To make the lemon filling, add the heavy cream and sugar to a large pot over medium heat. Whisk intermittently while the mixture heats up, then starts to boil, about 3-4 minutes. Continue to stir while the mixture continues to boil for 5-7 more minutes, until the heavy cream is visibly thicker.
Take the pot off the heat and add the lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
Carefully pour the lemon mixture into the graham cracker crust and use an offset spatula to evenly spread the mixture across the crust. Transfer to the fridge to chill and set up for at least 4 hours, or overnight.
When the tart is fully chilled and set, top with fresh raspberries, then serve. Enjoy!