: Combine the sugar and zests in a medium-sized mixing bowl, and stir to combine. Add the flour and salt, and whisk till well-combined. Cut the butter into small chunks, and cut these into the dry ingredients; mix until the dough has a texture similar to
Add the egg and egg yolks, mix for another 2 minutes, then add the water, and mix 2 minutes more.
Take the dough out of the bowl, and squeeze and knead it by hand till it comes together. If necessary, sprinkle it with more water or flour to get a smooth consistency. Divide the dough into three pieces, forming each into a 4-inch disk. Wrap the disks, a
Take one piece of dough out of the fridge, allow it to soften for about 5 to 10 minutes, till it?s pliable, and roll it out to fit a 9-inch square (or 10-inch round) tart tin, preferably one with a removable bottom. If you don?t have a tart tin, use a 9-i
: In a medium-sized bowl, whip the cream cheese with the 1/4 cup sugar, orange juice, and zest until the mixture is light and there are no more lumps. In a separate bowl, whip the heavy cream until the whisk or beater leaves tracks, then add the vanilla s
Fold the whipped cream and cream cheese mixtures together, and spread this filling into the baked tart shell. Sprinkle brown sugar evenly over the top (it may help to press it through a sifter to make a light, even coating). Wash, dry, and trim the berrie