INGREDIENTS

INSTRUCTIONS

To prepare the crust, preheat the oven to 375ø. 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.  Converted
by MC_Buster.  Per serving: 244 Calories (kcal); 9g Total Fat; (31%
calories from  fat); 5g Protein; 39g Carbohydrate; 142mg Cholesterol;
18mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2  Fruit; 1  Converted by MM_Buster v2.0n.

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