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1
Lightly flour a clean work surface.
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2
Using a rolling pin, gently roll out the dough into a rectangle at least 9 x 18 inches and 1/8 inch thick, being careful not to press too hard around the edges.
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3
Using a pastry wheel or sharp paring knife, trim the edges, and cut out 4 1-inch strips, 2 from one of the short ends and 1 from each of the long sides.
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4
Set aside.
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5
The resulting rectangle should be about 6 x 15 inches.
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6
Transfer to a baking sheet.
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7
Dock, or pierce, the dough all over with a fork.
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8
Using a pastry brush, moisten the dough with the beaten egg, being careful not to let any drip over the cut edges.
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9
Lay the reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling.
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10
Trim the strips to fit, overlapping them at the corners; brush egg wash underneath each of the 4 overlapping corners to seal them together.
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11
Brush the tops of the strips with egg wash, being careful not to let any drip down the sides.
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12
Cover with plastic wrap, and place in the refrigerator to chill 1 hour.
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13
Preheat the oven to 400F.
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14
Transfer the tart shell to the oven, and bake until well browned and puffed all over, about 15 minutes.
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15
Remove from the oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy.
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16
Return to the oven; bake 5 minutes.
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17
Transfer to a wire rack to cool.
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18
Press down again, if needed.
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19
When the tart shell is completely cooled, place the pastry cream in a medium bowl.
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20
In a separate mixing bowl, whip the heavy cream until soft peaks form; fold into the pastry cream.
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21
Using a small offset spatula, spread the cream mixture over the bottom of the tart shell.
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22
Arrange the raspberries neatly in rows on top of the cream mixture to cover the bottom of the tart.
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23
Dust with confectioners sugar; cut into strips, and serve.
