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Receta Fresh Fruit Tart With Lemon Almond Pastry Cream
by Global Cookbook

Fresh Fruit Tart With Lemon Almond Pastry Cream
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Ingredientes

  • 2 c. All-purpose flour
  • 1/2 c. Confectioners' sugar
  • 1 tsp Almond extract
  • 1 pch Salt
  • 1 c. Plus 1 Tbsp. unsalted butter
  • 4 ounce Bittersweet chocolate
  • 3 c. Half-and-half
  • 1 tsp Almond extract
  • 1 x Lemon, Zest of
  • 3/4 c. Granulated sugar
  • 8 x Egg yolks
  • 3 Tbsp. Cornstarch
  • 1 x Lemon, Juice of
  • 4 c. Fresh raspberries, rinsed and dry (4 To 6)

Direcciones

  1. To prepare the crust, preheat the oven to 375 . 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 possibly heavy-duty mixer. With the machine running, slowly add in 1 c. of the butter and process or possibly mix till a dough forms.
  2. Press the dough into the prepared pan. Bake in the oven till the crust is golden,20 to 25 min. Let cold completely, about 20 min.
  3. Meanwhile, heat the chocolate and remaining Tbsp. 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.
  4. 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.
  5. Meanwhile, put the Large eggs, the remaining sugar, and the cornstarch in a medium bowl and mix well. When the half-and-half is warm, whisk some of it into the Large eggs, and then add in the Large eggs to the saucepan. Stirring continuously with a wooden spoon, cook over low heat till very thick, about 5 min, never letting it come to a boil. Remove from the heat. Stir the lemon juice into the pastry cream and pour the mix into the crust. Set aside to cold completely.
  6. Starting at the perimeter of the tart, arrange the berries in concentric circles (rounded side facing up). Slice and serve, or possibly chill till ready to serve.