Separate the eggs and whisk yolks with 45ml cold water.
Pulse flour, cold butter, and salt in a food processor until it resembles fine breadcrumbs.
Add most of the egg yolk mixture and pulse until the dough reaches a chunky breadcrumb consistency.
Form the dough into a ball on a floured surface without kneading.
Wrap the dough in cling film and refrigerate for 15 minutes.
Roll the pastry out and line a 24cm flan ring.
Press the pastry into the sides, trim the edges, and prick the base with a fork.
Line the pastry with paper and baking beans, then chill for 20 minutes.
Bake blind at 200°C for 20 minutes, removing the weights for the final 5 minutes.
Whisk berries, egg, egg yolk, and sugar for 5 to 10 minutes until foaming.
Mix lemon and lime zest and juice, then whisk in the cream and egg mixture.
Pour the filling into the crust and bake at 150°C for 50 minutes until set.
Cool completely, chill in the fridge, and dust with icing sugar before serving with cream and raspberries.