I can’t get enough of the almond cream used to make bostock (see that post with recipe here). Poured into a partially-baked tart shell and topped with berries, it puffs and browns, providing a sweet, nutty foil to tart raspberries and blueberries. Sure, a readymade tart or piecrust will do–as would a parbaked puff pastry shell.
Truly, the crust is optional. Spoon almond cream directly into buttered ramekins and top with slivered almonds and berries–a spoon dessert worthy of company, yet easier to make than custard or pudding. Bake the almond cream and berries at 350, until browned and set.