Ingredients
- 4 egg yolks
- 1 stick
- 1 egg
- 1/2 mixture
- 1/4 lemon zest
- 1/2 c currant jelly (red)
- 1/2 c butter
- 1/2 c flour
- 3 tb brown sugar
- 3 tb sugar
- 1/4 c almonds
- 4 tb flour
- 4 tbsp all purpose flour
- 6 ts vanilla extract
- 1 ts lemon juice
- 1/4 ts salt
(use plastic wrap) until needed. ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.