Preheat oven to 375°F.

Cut a piece of parchment paper the size of a standard baking sheet. Place the parchment paper or mat on a flat surface and very lightly dust it with flour or powdered sugar. On the floured surface, roll out the puff pastry into a 9x11 inch rectangle (don't make it any larger).

Carefully lift the parchment paper, with the pastry on it, onto a baking sheet.

Using the tip of a sharp knife, score a one-inch border around the pastry, being careful not to cut all the way through. Brush the border lightly with beaten egg and sprinkle with granulated or coarse sugar. Bake for 13-15 minutes, until golden brown and puffed.

Remove the puff pastry from the oven and rescore the border of the puff pastry, being careful not to cut all the way through. Gently press down on the center of the pastry to flatten it slightly. Allow the border to remain thick and puffed up. Cool to room temperature.

Using a hand mixer or stand mixer, beat heavy cream until stiff peaks form, set aside.

In a separate bowl, beat cream cheese, powdered sugar, lemon zest and lemon curd until smooth and combined. Fold the whipped cream into the lemon mixture until combined. Be careful not to overmix it - you want the filling to maintain a light texture.

Pour the lemon filling into the pastry shell and use a butter knife or offset spatula to smooth the top. Top the tart with raspberries and dust with powdered sugar. Serve immediately or refrigerate until ready to serve.