Tart A Citron (Lemon Tart)

Summary
This dessert is like being in a sidewalk cafe in Paris, without the carbohydrates and cigarette smoke.

What you’ll need
1 small Spray of Pam for the pan (9-10 inch removable bottom fluted tart pan)2/3 cup flour1/3 cup toasted nuts (either almonds, walnuts, or pecans)1/4 cup granulated sugar substitute1 pinch salt1/4 tsp. cinnamon1/2 tsp. baking powder4 tbsp. butter or margarine1 large egg1 pkg. cream cheese at room temperature (for filling)2/3 cup granulated sugar substitute (for filling)7 tbsp. juice AND zest from 2 lemons (for filling)3 large eggs (for filling)

Instructions
Step 1
For the Crust: In a food processor with a steel blade, pulse all of the dry ingredients (flour, nuts, sugar substitute, salt, cinnamon, baking powder) until very well combined and the almonds disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Sometimes you will need to add a little water (1-2 tbsp. iced water) to make it form the ball. Remove dough and pat into a disc about 5-6 inches. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Step 2
Roll out crust on flowered surface to about a 14-inch circle, use your fingers to make it fit in the tart pan. This dough is fragile and will break, not to worry, just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
Step 3
For the Filling: Use a food processor or electric mixer to beat cream cheese in the bowl until smooth. Add granulated sugar substitute and beat until incorporated. Add eggs one at a time, beating well after each addition. Add lemon juice, BUT NOT the zest of the lemons. Beat until well mixed. BY HAND stir in the lemon zest.
Step 4
Pour into crust and bake at 350 degrees for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.
Step 5
Serve garnished with a few lightly sweetened blueberries, strawberries, or raspberries.