Raspberry Mousse Tart

1. Preheat oven to 350F.
2. Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor. Process until combined. Add egg yolks, one at a time, and process until a smooth dough forms. Press mixture into the bottom of a 9-inch tart pan with a removable bottom. Bake 10 to 12 minutes, until slightly golden-brown. Cool.
3. Combine 2 cups berries and ¼ cup powdered sugar in the bowl of a food processor. Process until puréed. Press through a sieve to remove seeds.
4. Whip cream in a large mixing bowl until thickened and firm. Beat in remaining ¼ cup powdered sugar. Fold berry mixture thoroughly into whipped cream mixture. Spoon into tart shell. Top with remaining 2 cups berries. Dust with powdered sugar if desired.

Recipe by David Feder.