Fresh Fruit Tart with Lemon-Almond Pastry Cream
| Yield: | 12 servings |
| Categories: |
| CRUST | ||
| 2 | c | All-purpose flour |
| 1/2 | c | Confectioners' sugar |
| 1 | ts | Almond extract |
| 1 | pn | Salt |
| 1 | c | Plus 1 tablespoon unsalted butter |
| 4 | oz | Bittersweet chocolate |
| LEMON-ALMOND PASTRY CREAM | ||
| 3 | c | Half-and-half |
| 1 | ts | Almond extract |
| 1 | Lemon; Zest of | |
| 3/4 | c | Granulated sugar |
| 8 | Egg yolks | |
| 3 | tb | Cornstarch |
| 1 | Lemon; Juice of | |
| 4 | c | Fresh raspberries; rinsed and dried (4 |
| To 6) |
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