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1
In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal.
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2
Add 2 tablespoons ice water and toss or pulse until incorporated.
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3
Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough.
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4
On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with.
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5
Form dough into a ball and flatten to form a disk.
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6
Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
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7
On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick).
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8
Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim.
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9
Chill shell, covered, 1 hour, or until firm.
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10
Preheat oven to 400 F.
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11
Line shell with foil and fill with pie weights or raw rice.
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12
Bake shell in middle of oven 10 minutes.
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13
Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more.
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14
Cool shell in pan on a rack.
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15
Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
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16
Reduce temperature to 250 F. and transfer pan to a baking sheet.
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17
Whisk together custard ingredients.
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18
Pour custard into tart shell.
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19
Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool.
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20
(Custard will continue to set as tart cools.)
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21
Tart may be prepared up to this point 1 day ahead and chilled, covered.
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22
In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids.
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23
Discard solids and cool raspberry mixture.
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24
Remove rim of tart pan and transfer tart to a platter.
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25
Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
