Raspberry And Lime Custard Tart

Make shell: 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. Add 2 tablespoons ice water and toss or pulse until
incorporated. Add enough remaining ice water, 1 tablespoon at a time,
tossing with a fork or pulsing to incorporate, to form a dough. On a work
surface with heel of hand smear dough in 3 or 4 forward motions to make
dough easier to work with. Form dough into a ball and flatten to form a
disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
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). Fit dough into a 13- by
4-inch rectangular tart pan with a removable fluted rim. Chill shell,
covered, 1 hour, or until firm. Preheat oven to 400 degrees. Line shell
with foil and fill with pie weights or raw rice. Bake shell in middle of
oven 10 minutes. Remove weight or rice and foil and bake shell until pale
golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be
made 2 days ahead and kept in pan, covered, at room temperature. Reduce
temperature to 250 degrees and transfer pan to a baking sheet. Make
custard: Whisk together custard ingredients. Pour custard into tart shell.
Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack
to cool. Custard will continue to set as tart cools. Tart may be prepared
up to this point 1 day ahead and chilled, covered. 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. Discard solids and cool raspberry
mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked
raspberry mixture over custard and arrange remaining 2 cups raspberries on
top. This recipe yields ?? servings.