5 tablespoons softened butter
1/3 cup granulated sugar
1 1/4 cups flour
1/4 cup plus 3 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons finely ground skinless blanched almonds
2 egg yolks
2/3 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 pint fresh raspberries
Toasted, sliced almonds
Heat oven to 350 degrees F.
Process butter and sugar till creamy. Add egg and salt. Process. Add flour. Pulse till blended. Press dough evenly over bottom and up sides of 9-inch tart pan with removable bottom. Freeze 15 minutes till firm. Bake 25 minutes or till golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on rack.
Whisk sugar, cornstarch and ground almonds in a medium bowl to combine. Whisk in eggs and egg yolks. When blended whisk in cream, milk and vanilla. Refrigerate. Place tart pan on a baking sheet. Sprinkle on raspberries. Place sheet in oven. Pour filling over raspberries. Bake 25-30 minutes till custard is set and puffed slightly around edges. Cool.
Remove side of pan. Garnish with berries and almonds. Dust with powdered sugar.
Serve warm or at room temperature with whipped cream.