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1
Preheat oven to 350F.
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2
Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
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3
Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan.
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4
Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
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5
Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes.
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6
Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140F, about 5 minutes.
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7
Continue beating over heat 3 minutes more.
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8
Remove bowl from heat and chill custard until cool, about 10 minutes.
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9
Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds.
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10
Fold strained raspberries into cooled custard.
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11
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
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12
Spoon filling into crust, smoothing top.
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13
Wrap pan in foil and freeze at least 4 hours.
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14
(Filling will be firm but not frozen solid.)
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15
Run a thin knife around edge of torte and remove side of pan.
