Starting with the whipping of the cream, pour the heavy cream in your Kitchen Aide or a medium bowl if using a hand mixer. Start the mixer on low (wire whisk attachment of Kitchen Aide) and then increase after a minute or so, to medium high. When it starts to thicken and you see lines starting to form, add 1 teaspoon of vanilla and 1 tablespoon of sugar. Continue mixing until fluffy and thick. Don't over mix. Give a solid stir after removing whisk. This will set the cream.
Remove the whipped cream with a spatula, to a small bowl.
Then in the bowl of your mixer on low speed, with the paddle attachment, combine the cream cheese, 1 Tablespoon of heavy whipping cream, 1 teaspoon vanilla and powdered sugar. Mix on medium for 4-5 minutes, until smooth, stirring down off the beater often. Continue mixing until free of any lumps.
Fold in 1/2 cup of heavy whipped cream that you set aside.
Fill a pastry bag with medium star tip, with whipped cream and reserve for piping.
Heat the 4 tablespoons of lemon curd in the microwave for 20 seconds. Leaving the tart shell in the tart pan, spread the slightly warmed lemon curd on the bottom of the tart shell.
Spread the cream cheese filling over the lemon curd in the shell.
Top the cream cheese filling with the raspberries, leaving a small edge for piping. You can carefully lay the berries in a pattern or just toss on the top! Your choice.
Remove the sides of the springform pan or the bottom of the tart pan. Slide the tart off the parchment paper and onto a cake plate.
Pipe the whipped cream on the edge of the shell. Place tart in he refrigerator for at least 2 or 3 hours to chill well.