In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, lemon zest, and salt; beat until smooth, about 1 minute. Add egg yolks and vanilla extract; beat until combined, about 1 minute. Add flour in two additions, beating just until combined.
Turn out dough onto a lightly floured surface and gently knead 3 to 4 times. Shape dough into a 5-inch square and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 325°.
On a lightly floured surface, roll dough into an 16x6-inch rectangle, approximately ¼-inch thick. Transfer to a 13½x4¼-inch rectangular tart pan, gently pressing into bottom and completely up sides. Trim excess dough. Freeze until hardened, about 10 minutes.
Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake until edges are light golden brown, about 30 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
Recipe by Victoria at https://victoriamag.com/raspberry-white-chocolate-tart/