In the food processor combine flour, powder sugar and salt, pulse 1 or 2 times to combine the ingredients. Add 1/2 cup of cold butter cut into pads. Pulse processor about 5 times or until the mixture resembled parm cheese. In a small bowl beat together egg yolks, cream and almond extract. With the processor running, drizzle in beaten egg yolks, cream & almond extract mixture. Pulse just until the mixture comes together in clumps. Turn the dough out on a lightly floured surface. Working quickly press the dough into a ball. Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight.
In a 5 quart pot add shelled tamarind and 4 cups of water. Bring to a boil, turn down heat and let simmer, stirring occasionally. Continue to simmer until the flesh falls from the seeds. Strain the tamarind nectar through a fine mesh colander, you should finish with 2 cups of nectar.
Whisk together lemon zest and 3/4 cup of tamarind nectar, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter until smooth.
Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round. Roll dough up on your rolling pin, lay dough into 9-inch-diameter tart pan with removable bottom. Seal any cracks in dough. Gently press the dough into the pan. Using rolling pin trim overhang. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust completely in pan on rack.
Pour tamarind curd into cooled shell and chill until set, at least 2 hours.
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