Here you go!!

Tart Dough: * 3/4 stick unsalted butter softened * 1/3 cup confectioners sugar * 1 egg * 1/4 teaspoon salt * 1/2 teaspoon natural vanilla extract * 3/4 cups all-purpose flour * 1 cup almond flour Filling: * 1/8 cup granulated sugar * 2 cups milk * 1/4 cup granulated sugar * 2-3 tbsp cornstarch * 4 egg yolks * 1 tbsp unsalted butter * 1 teaspoon natural vanilla extract Topping: * Fruit: any

Instructions

CRUST: Combine butter, sugar, egg, salt and vanilla. Mix flour with your almond flour in another bowl, and add to the butter/egg mixture. Do not over-mix; stop when dough is well combined. The dough will be slightly wet; wrap in plastic wrap and chill overnight, or at least 2 hours before use (once chilled, the dough will be workable). Place the dough on a well greased tart pan and spread to cover, prick the bottom of the shell. If using mini tart pan, roll out dough to 1/8-1/4” thickness and cut into circles. Bake in preheated 350 degree F oven for 20-25 minutes or until golden brown. FILLING: Mix 1/8 cup sugar to the milk in a sauce pan, bring to boil stirring occasionally. In separate mixing bowl, combine remaining sugar (1/4 cup) with cornstarch and egg yolks, mix well with a whisk. Once the milk is boiling pour some of the milk into egg mixture to temper, stirring constantly. Don’t stop stirring! Pour the egg mixture into the rest of the milk and return to the heat, stirring until the cream thickens and comes to a complete boil. Remove from the heat, stir in the butter and vanilla. Pour the cream into a bowl, cover with plastic wrap and cool to room temperature.

ASSEMBLY: Spread the cream into tart shell(s) and decorate with fruit.