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1
Make the tart crust.
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2
First, bring the butter to room temperature (or soften in the microwave at a low setting).
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3
Cream until glossy.
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4
Gently mix in the powdered sugar a little at a time.
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5
Keep stirring until it the mixture becomes white.
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6
Mix in the vanilla and egg yolk.
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7
Add the powdered sugar and use a spatula to cut the dry ingredients into the dough.
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8
Press the dough together and wrap with plastic.
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9
Chill in the refrigerator for 30 minutes to an hour.
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10
(If possible, chill overnight to prevent shrinkage).
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11
Take out of the refrigerator and unwrap.
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12
Sandwich the dough between two sheets of wrap and roll it out to about a 2mm thickness.
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13
Lightly coat the tart pan with softened butter (or oil) and dust with flour.
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14
Line the pan with the dough.
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15
Poke holes in the bottom with a fork and chill in the refrigerator.
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16
Make the custard cream.
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17
In a heatproof bowl (like the one pictured), mix together the egg yolk and sugar until white.
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18
Add the flour and mix.
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19
Heat the milk in the microwave and mix in a little at a time.
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20
Finally, mix in the vanilla oil.
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21
Microwave for 3 minutes, taking it out to mix with a whisk halfway.
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22
It's okay if it forms a skin.
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23
Transfer to a shallow container (or bowl) and press the mixture into the container with plastic wrap.
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24
Cool the bottom of the container by placing it in ice water.
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25
Transfer to the refrigerator and chill.
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26
Make the almond cream.
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27
Put the egg white into a bowl and mix until slightly stiffened.
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28
Add the sugar, almond powder, and sifted flour, mixing well.
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29
Melt the butter and mix it evenly into the cream.
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30
Cover the bowl with plastic wrap and chill in the refrigerator or freezer until it has thickened to a paste-like consistency.
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31
Scoop into the tart crust and smooth it out.
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32
Bake at 170-180C for 35 minutes.
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33
Once baked, transfer to a wire rack and cool.
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34
Knead the mixture from Step 7 until creamy and spread over the surface of the tart.
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35
Decorate with various berries and chervil, coat with nappage, and dust the outer edge with powdered sugar to finish.
