While tart shell is baking, prepare filling. Beat 1 (3 oz) package of cream cheese with electric mixer. Gradually blend in 1 cup of whipping cream. Add 1/2 teaspoon of vanilla, 1/2 teaspoon of grated lemon peel, and 1 teaspoon of lemon juice. Beat until mixture resembles stiffly whipped cream. Add 3 to 4 tablespoons of confectioners' sugar and beat until well blended. This filling may be refrigerated for up to 24 hours if necessary.
Combine 1 1/2 cups red currant (or apple) jelly and optionally 2 tablespoons of Raspberry brandy(framboise) or orange liqueur(kirsch) in a small saucepan; bring to a boil. Cook until mixture pours from the spoon in drops. Brush a thin coating of glaze over the tart shell to seal. Allow to set for 5 minutes.
Spread cream cheese filling in bottom of pastry shell. Arrange 2 to 3 half pints of raspberries on cream to achieve maximum visual impact Coat berries with remaining glaze using a very soft pastry brush. You may need to reheat the glaze to insure easy spreading. Refrigerate the tart until ready to serve.