First, prepare the tart crust (see recipe ID: 19176227) and line the tart pan with it.

To make the almond cream, mix butter, powdered sugar, whole egg, and almond flour in a bowl in that order. Cover with plastic wrap and let it rest in the refrigerator for about 1 hour.

To make the custard, mix egg yolk, sugar, and cake flour in a bowl.

Warm the milk in a saucepan and add it to the bowl from step 3, mixing well. Strain it back into the saucepan using a fine mesh strainer. Heat over medium heat.

It's hard to tell, but when it starts to thicken, it will feel firm. Keep mixing...

The firm mixture will become smooth and creamy. This is the signal to remove it from the heat.

Pour it into a shallow dish, cover tightly with plastic wrap, and chill rapidly in the freezer for about 20 minutes. Once chilled, strain it through a sieve for a smoother texture.

Take 2 1/2 tablespoons (35 grams) of the custard and combine it with the almond cream from step 2. Spread this mixture evenly into the tart crust from step 1.

Bake at 340°F (170°C) for about 35-40 minutes. Once baked, let it cool completely.

Mix the remaining custard with the whipped heavy cream until stiff peaks form. Place it in a piping bag.

Pipe the cream onto the tart base from step 9, leaving about a 1/2 inch (1 cm) border. Dust the edges with powdered sugar for a nice finish.

Cut your favorite fruits into appropriate sizes and place them on top as desired♪

Optionally, brush the fruit with a glaze for shine to complete the tart♪

I also made one with plenty of strawberries. Try it when strawberries are in season＾＾