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Tart: Fresh Fruit Tart With Lemon-Almond Pastry Cream

Source of Recipe

Internet


List of Ingredients

CRUST
2 cups all-purpose flour
1/2 cup confectioners sugar
1 teaspoon almond extract
Pinch of salt
1 cup plus 1 tablespoon unsalted butter
4 ounces bittersweet chocolate

LEMON-ALMOND PASTRY CREAM
3 cup half-and-half
1 teaspoon almond extract
Zest of 1 lemon
3/4 cup granulated sugar
8 egg yolks
3 tablespoons cornstarch
Juice of 1 lemon

4-6 cups fresh raspberries, rinsed and dried




Recipe

To prepare the crust, preheat the oven to 375 degrees. Butter a 12-inch tart pan with a removable bottom. Put the flour, sugar, almond extract, and salt in the bowl of a food processor or heavy-duty mixer. With the machine running, slowly add 1 cup of the butter and process or mix until a dough forms. Press the dough into the prepared pan. Bake in the oven until the crust is golden brown, 20 to 25 minutes. Let cool completely, about 20 minutes.

Meanwhile, melt the chocolate and remaining tablespoon of butter in the top of a double boiler over gently simmering water. Brush the cooled crust with melted chocolate and place in the refrigerator to set.

To prepare the pastry cream, put the half-and-half, almond extract, lemon zest, and half of the sugar in a medium saucepan and bring just to a boil. Meanwhile, put the eggs, the remaining sugar, and the cornstarch in a medium bowl and mix well. When the half-and-half is hot, whisk some of it into the eggs, and then add the eggs to the saucepan. Stirring continuously with a wooden spoon, cook over low heat until very thick, about 5 minutes, never letting it come to a boil. Remove from the heat. Stir the lemon juice into the pastry cream and pour the mixture into the crust. Set aside to cool completely.

Starting at the perimeter of the tart, arrange the berries in concentric circles (rounded side facing up). Slice and serve, or refrigerate until ready to serve.

Serves 12