(tart base) Beat egg lightly until it gets watery. And prepare 1.5 Tbsp. egg. Put the remaining egg in a fridge. Sift cake flour. Sift powdered sugar.

Make butter smooth. Add the powdered sugar and mix it until it gets smooth. Add the 1.5 Tbsp. egg in 3 parts. Mix each time until it gets smooth.

Add almond flour and mix it while crushing lumps. Add vanilla oil and mix. Add the cake flour and fold it. When big lumps are formed, gather dough.

Wrap it with plastic wrap and knead it lightly. Let it sit in a fridge for 3 hours. And then roll out it to a 1/10-inch thickness.

Wind it around a rolling pin and line a flan ring with it. Remove extra dough.

Press the dough against the ring. Prick holes and let it sit in the fridge for 30 minutes. Preheat a oven to 392 ºF. 30 minutes later, line it with parchment paper and put tart stones in. Bake it at 338 ºF for 15-18 minutes.

Remove the tart stones and parchment paper. Bake it again at 338 ºF for 15-18 minutes. Strain the remaining egg (process 2). Put the egg inside of the tart evenly. Dry it in the oven for 2 minutes (338 ºF).

(lemon curd) Cut butter into small pieces. Beat egg lightly until it gets watery. Add granulated sugar and mix well.

Add lemon juice and mix well. Pour it into a pan. Prepare a wet table towel.

Heat the pan with hot water while stirring. Heat it until it gets thickened. Put it on the wet towel, and stir for a minute. Add the cut butter and mix well until it gets smooth.

Pour it into the tart base. Cool it down and chill it in a fridge for 3 hours. Add granulated sugar to heavy cream and whip. Put the whipped cream on the tart.