For the Pate Sucree, in a food processor, combine flour and sugar. Add butter, and process until mixture resembles course sand, 10 - 20 seconds.
In a small bowl, lightly beat egg yolks; add ice water. Add the egg mixture slowley and pulse until dough comes together but be careful not to overmix.
Place dough on a sheet of plastic wrap and flatten out to a disk, then wrap. Let the dough chill down in the fridge for about an hour. Once chilled, roll dough out on a lightly floured surface until its about 1/4 inch thick.
Line the dough in the tart pan with parchment paper and fill with pie weights. Bake until edges begin to turn golden, 20 - 30 minutes. Remove weights and parchment and bake until crust is just cooked through, approximately another 10 - 15 minutes. Let cool on a wire rack.
Reduce oven temprature to 350℉. Whisk flour and 1/2 cup sugar in a medium bowl. Add cream and whisk until the fjour is fully incorporated.
Toss raspberries, remaining sugar, and the salt in a medium bowl. Spoon berries into crust, then pour into the cream mixture, filling to just below the rim. Bake until custard is set, approximately 45 - 50 minutes. Cool on a wire rack, then cover loosely, refrigerate for a least 2 hours (or up to 24 hrs).
