Almond Raspberry Tart with Almond Cream

Directions

1. For almond cream: Heat water in a double boiler on the stove top. In a food processor, pulse almonds and Confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract. Process until well combined. Place into top of double boiler, remove from heat, and whisk constantly until cream lightens in color (approximately 5 minutes).

2. For almond tart crust : Preheat oven to 350 degrees. For crust, blend flour, almonds and salt in a food processor until almonds are ground. Beat butter and sugar together in an electric mixer; add egg and beat well. Add flour mixture and mix just until blended. Gather into a ball and wrap in plastic. Refrigerate for at least one hour. Roll out dough on a floured surface and cut with fluted 3 inch dough cutter. Pierce crust all over with a fork, and chill for at least 2 hours or up to 1 day covered. Bake on sheet pan for 10 minutes until golden brown. Cool.

3. Almond pulled sugar: Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Dip a clean pastry brush in cold water and brush the inside rim of the pan clean. Drizzle the cooked sugar onto a silicone baking mats and top of sliced almonds. Let stand just until the edges are cool enough to handle. Working quickly and wearing gloves lightly coated with oil, pull pieces of caramel and almonds from the center in long thin pieces, until the caramel starts to harden. Transfer to parchment or wax paper and let cool completely.

4. Final preparation: Layer one almond tart crust with sliced almonds and drizzle with chocolate. Place two tablespoons of almond cream on top of crust and layer with raspberries. Repeat with another almond tart crust. Decorate with almond pulled sugar.