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1
Cut butter into 1/2-inch pieces.
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2
In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground.
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3
Add butter and pulse until mixture resembles coarse meal.
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4
Add milk and pulse until a dough just forms.
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5
Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
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6
Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims.
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7
Prick bottoms of shells all over with a fork.
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8
Freeze shells 1 hour.
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9
Preheat oven to 350F.
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10
Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden.
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11
Cool shells in pans on a rack.
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12
Shells may be made 1 day ahead and kept, covered, at room temperature.
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13
In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted.
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14
Bring mixture to a boil, stirring, and remove pan from heat.
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15
In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale.
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16
Add hot butter mixture in a stream, whisking constantly, and transfer to pan.
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17
Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil.
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18
Pour mixture through a fine sieve into a heatproof bowl and stir in zest.
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19
Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
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20
In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth.
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21
Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
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22
Divide filling among shells, smoothing tops.
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23
Chill tarts, loosely covered, at least 1 hour and up to 1 day.
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24
In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
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25
Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds.
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26
(Alternatively, caramelize sugar under a preheated broiler.
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27
If using broiler, cover crusts with pieces of foil to prevent burning.)
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28
Serve tarts with raspberry sauce.
