To make the crust: Preheat the oven to 425° F. Line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes.

Gently unfold the thawed puff pastry onto an area lightly dusted with flour. Carefully roll the pastry dough into a 10 x 11-inch rectangle. Transfer the puff pastry to the lined baking sheet.

Brush the pastry edges with a bit of water. Fold each of the four edges over to create a border. Use a fork to poke holes all over the middle of the tart. Gently brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar over it.

Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack until fully cool.

To make the filling: Whisk the cream cheese and sugar in a bowl until smooth. Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated.

To assemble the tart: Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.