This is an elegant dessert, light but filled with berry flavor — and it's much easier to make than it looks. The generous crust is made from store-bought shortbread, so rich in butter there's no need to add more. We used Walkers, a pure-butter shortbread from Scotland that's widely available in supermarkets.
05Toss 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. Fold strained raspberries into cooled custard.
06Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
07Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
08Run a thin knife around edge of torte and remove side of pan.