Citrus Tart

Prepare the pie shell: Whisk together the flour, sugar, and salt in a large bowl. Add the butter and vanilla. Stir with a fork until a soft dough forms. Transfer to a 9-inch-diameter pie dish. Place the dough on the bottom and upper sides of the mold. Refrigerate for 30 minutes.Place the grill rack in the bottom third of the oven and preheat the oven to 375°F. Line the pie dish with parchment, fill with the pie mass. Bake until the sides are just beginning to brown, about 20 minutes. Remove the pan from the oven; remove the parchment and pie mass. Prick the shells on all sides with a fork and bake until golden brown, 10 to 12 minutes. Brush with heavy cream to seal all the cracks. Allow to cool.Prepare the filling: In a large bowl, whisk together the eggs, sugar, orange and lemon juice, cream, and orange and lemon zest.Place the pan on a large baking sheet lined with foil. Carefully place the filling in the baking dish and bake until set, 25 to 30 minutes (do not let the filling brown). Allow to cool to room temperature or refrigerate to serve later. Sprinkle with powdered sugar before serving. Serve with a sprinkle of raspberries and orange zest, if desired.