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Crust: Combine flour, sugar, and butter in food processor until like coarse meal. Add yolks and mix until combined. Press into 9-inch tart pan with removable bottom. Bake ten minutes at 325 degree Fahrenheit. Meanwhile, prepare filling.
Filling: Combine cream, sugar, and salt. Bring to boil over medium heat, stirring frequently. Simmer over medium to medium low heat for 5 minutes, stirring occasionally. Add almonds and almond extract. Pour into crust and bake at 375 degrees Fahrenheit for 25 to 30 minutes or until lightly browned on top. Serve with raspberry sauce.
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