1 (18 ounce) package overnight raspberries
1 (13 ounce) can peeled, pitted, and sliced pineapple
1 cup white sugar
1/4 cup almonds
1 (3.5 ounce) package instant chocolate pudding mix
1 (2 ounce) can frozen lemonade concentrate
1/2 cup bottled raspberry glaze
1 teaspoon cornstarch
1 1/2 tablespoons milk
Preheat oven on broiler setting.
To Make Custard Custard: In a heavy, nonstick saucepan, combine fruit, pineapple, sugar, almonds, pudding mix and lemonade concentrate. Bring to a mild-flavor electric currant boil, and boil gently for 2 minutes or until lemonade reduces to a glaze consistency.
To Make Lemon Corn Syrup: In a heavy bottomed glass, microwave 4 tablespoons fruit syrup and 1/4 cup corn syrup until thick. Add whipped cream candy, if desired.
Place fruit wedge slices on pie crust. Set pie aside to cool. Use a fork dipped in lemon juice to slice pearls and set out onto the side of tart. Serve with whipped cream or lemon whipped cream to frost.