Preparing the Tart Shell

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
3. Incorporate Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
4. Add Egg Yolk and Water: Stir in the egg yolk and cold water until the dough begins to come together. If necessary, add an additional tablespoon of water to achieve the right consistency.
5. Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
6. Roll Out the Dough: Once chilled, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom of the dough with a fork to prevent puffing.
7. Blind Bake: Place parchment paper over the dough and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden brown. Allow to cool completely.

Making the Crème Fraîche Filling

1. Mix Ingredients: In a medium bowl, whisk together the crème fraîche, sweetened condensed milk, vanilla extract, and lemon zest until smooth and creamy.
2. Fill the Tart Shell: Pour the crème fraîche mixture into the cooled tart shell, spreading it evenly.

Assembling the Tart

1. Prepare the Berries: Arrange the fresh strawberries, blueberries, and raspberries on top of the crème fraîche filling. Feel free to get creative with your arrangement!
2. Add Honey (Optional): Drizzle the berries with honey for an extra touch of sweetness.
3. Chill the Tart: Refrigerate the tart for at least 1 hour to allow the filling to set.