1. Prepare the Crust

1. In a bowl, whisk together flour, sugar, and salt.
2. Add cold butter and use a pastry cutter (or your fingers) to mix until it resembles coarse crumbs.
3. Stir in egg yolk and ice water until the dough comes together.
4. Wrap in plastic wrap and chill for 1 hour.

2. Bake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the dough and press into a 9-inch tart pan. Trim excess dough.
3. Chill for 20 minutes to prevent shrinking.
4. Line with parchment paper and pie weights; bake for 20 minutes.
5. Remove weights and bake for 5-10 more minutes until golden brown. Let cool.

3. Make the Filling

1. In a saucepan, whisk together sugar, cornstarch, flour, and salt.
2. Slowly add water while stirring; cook over medium heat until thickened (3-5 minutes).
3. Reduce heat, whisk in egg yolks, and cook for 2 more minutes, stirring constantly.
4. Remove from heat and stir in butter, lemon juice, and zest until smooth.

4. Assemble the Tart

1. Pour warm lemon filling into the cooled crust.
2. Smooth the top and refrigerate for at least 4 hours until fully set.

5. Prepare the Whipped Cream

1. Beat heavy cream, sugar, and vanilla extract until stiff peaks form.

6. Serve

1. Top chilled tart with whipped cream and fresh berries.
2. Slice and enjoy!