Knead all the dough ingredients quickly to form a smooth shortcrust pastry. Roll out the shortcrust pastry on a lightly floured silicone pad, round and slightly larger than the circumference of the tart pan. The edge must be raised. Prick the dough tightly with a fork. Pre-bake for 20 minutes at 180 ° C in a preheated oven.
In the meantime, stir the eggs and sugar until very creamy. Fold in the crème fraîche. Take the pre-baked dough out of the oven. Spread the raspberries evenly on top and pour the egg mixture over them. Bake for 30 minutes at 160 ° C. The tart is ready when it no longer wobbles.