Pastry:
300 ml (1 1/4 cups) all-purpose flour
90 ml (6 tbsp) cold unsalted butter, cut into 1.25-cm (1/2-inch) cubes
30 ml (2 tbsp) cold vegetable shortening
1 ml (1/4 tsp) salt
30 to 60 ml (2 to 4 tbsp) ice water (approx)
125 ml (1/2 cup) chopped walnuts, toasted

Filling:
250 ml (1 cup) heavy cream
1 large egg
2 egg yolks
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) black pepper
140 g (5 oz) chilled Gorgonzola cheese, crumbled (about 375 ml/1 1/2 cups)
125 ml (1/2 cup) frozen blackberries

Blackberry-Port Sauce:
1 bag (450 g/16-oz) frozen blackberries, thawed
45 ml (3 tbsp) sugar
125 ml (1/2 cup) ruby port wine
5 ml (1 tsp) salt

Directions:
Tart shell crust: Blend flour, butter, shortening and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter and shortening lumps.
Drizzle evenly with 30 ml (2 tbsp) of the ice water and gently stir with a fork (or pulse in processor) until incorporated. To test for texture, squeeze a small amount of dough in hand: If it doesn’t hold together, add more ice water, 7 ml ( 1/2 tbsp) at a time, stirring (or pulsing) just until incorporated, then test again. (If you overwork mixture, pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball. Flatten into a 12-cm (5-inch) disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.  (Dough can be chilled up to 1 day ahead. Let stand at room temperature until slightly softened, about 20 minutes, before rolling out.)

Roll out dough on a lightly floured surface with a floured rolling pin into a 43- by 20-cm (17- by 8-inch) rectangle and fit into a 43- by 20-cm (17- by 8-inch) tart pan. Trim excess dough. Lightly prick bottom and sides all over with fork. Sprinkle walnuts across crust; press to set into crust. Chill until firm, about 30 minutes.  Preheat oven to 175 C (350 F).

Line pastry shell with foil and fill with pie weights or dry beans. Bake in middle of oven for 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.

Filling: Whisk together cream, whole egg, yolks, salt and pepper until combined. Put tart shell (still in pan) on another baking sheet and scatter cheese evenly in shell. Arrange frozen blackberries on top of cheese. Slowly pour custard into shell and bake in middle of oven until golden around edges of filling and custard is just set, 30 to 35 minutes. Cool tart completely on a rack.  Cut tart and serve at room temperature topped with Blackberry-Port Sauce.

Blackberry-Port Sauce: In a medium bowl, mix together blackberries, sugar, port and salt. Mash berries lightly with fork, so that some berry pieces remain. Serve spooned over tart or ladled under tart on plate.  Makes 12 to 14 appetizer servings.

A.P.