For the crust: Quote 1 package of almond cookie crumbs, 200g, processed in a blender
Quote 1 tablespoon of grated orange zest
Quote 100g of melted butter or margarine
For the filling: Quote 8 egg yolks
Quote 1/4 cup of cornstarch
Quote 7 tablespoons of all-purpose flour
Quote 3 tablespoons of almond paste
Quote 2 1/2 cups of hot milk
Quote 1 tablespoon of orange liqueur (Curaçao, Grand Marnier or Cointreau)
For the topping: Quote 1 cup of melon balls
Quote 1 cup of cantalupe or prince melon balls
Quote 1 cup of watermelon balls
For glazing: Quote 1/2 cup of quince or pomegranate jelly
Quote 1 tablespoon of orange liqueur
For the crust: Quote 1 package of almond cookie crumbs, 200g, processed in a blender
Quote 1 tablespoon of grated orange zest
Quote 100g of melted butter or margarine
For the filling: Quote 8 egg yolks
Quote 1/4 cup of cornstarch
Quote 7 tablespoons of all-purpose flour
Quote 3 tablespoons of almond paste
Quote 2 1/2 cups of hot milk
Quote 1 tablespoon of orange liqueur (Curaçao, Grand Marnier or Cointreau)
For the topping: Quote 1 cup of melon balls
Quote 1 cup of cantalupe or prince melon balls
Quote 1 cup of watermelon balls
For glazing: Quote 1/2 cup of quince or pomegranate jelly
Quote 1 tablespoon of orange liqueur
For the crust: Mix all ingredients and press into a 22cm round mold
Bake in a moderate oven at 180°C for 10 minutes, then let cool
Remove from oven and let cool completely
Mix egg yolks, cornstarch, flour, almond paste, and hot milk in a bowl
Cook over low heat, stirring constantly, until thickened
Remove from heat and stir in orange liqueur
Let cool slightly, then pour into the mold
Pour cooled filling mixture into the mold and smooth top
Garnish with fruit decorations on top of chilled creme
For glazing: Heat quince or pomegranate jelly with orange liqueur to a simmer
Brush over fruit decorations immediately
Let cool before serving
