Ingredients
- 4 egg yolks
- 1 stick
- 1 egg
- 1/2 mixture
- 1/4 lemon zest
- 130 gr currant jelly (red)
- 65 gr butter
- 65 gr flour
- 40 gr brown sugar
- 38 gr sugar
- 32 gr almonds
- 32 gr flour
- 32 gr all purpose flour
- 26 gr vanilla extract
- 5 ml lemon juice
- 1 gr 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.
