Add ground almonds and mix well. Add flour and fold through completely. Using a scraper, mix until a smooth dough is formed.

Place dough on a non stick baking mat or parchment paper. Cover with baking paper and roll out into 3 - 5 mm thick sheet.

Remove baking paper and place dough into 20 cm fluted tart tin with a removable base. Press dough gently into tin without stretching it.

Roll a rolling pin over the top of the tin to remove excess dough. Prick dough with a fork and let rest for 5 minutes in a freezer.

Preheat oven to 180ºC. Place some parchment paper over the dough. Place baking weights into the tart tin and bake for 20 minutes.
Remove weights and parchment paper when the pastry just begins to colour around the edges and continue baking for another 10 minutes until light and golden brown.
Remove from the heat and leave to cool on a wire rack.

Make pastry cream:

Scraps the vanilla seeds. Place milk, vanilla seeds in a saucepan and bring to a boil.

Transfer pastry cream to a bowl. Cover with cling film and place in a freezer to cool.
Before use, gently beat cream with an electric mixer until smooth and creamy. Add Kirsch and mix well.
Place cream in a piping bag fitted with 1 cm round piping tip. Set aside.