-
1
To make Shortbread Crust: Scrape seeds from vanilla bean, and rub into sugar with fingers.
-
2
Combine vanilla sugar, flour, and salt in bowl of electric mixer.
-
3
Add butter; beat on low speed until mixture resembles breadcrumbs.
-
4
Add vanilla extract; beat on medium-low until dough comes together in large chunks.
-
5
Shape into round disk, wrap in plastic wrap, and chill 2 hours, or overnight.
-
6
Preheat oven to 350F.
-
7
Roll crust into 10-inch circle on lightly floured work surface.
-
8
Press into 9-inch tart pan with removable bottom, trimming any excess.
-
9
Set tart pan on baking sheet, and bake 30 minutes, or until golden brown and fragrant.
-
10
Cool.
-
11
To make Filling: Bring honey, butter, sugar, and salt to a boil in saucepan, whisking to dissolve sugar.
-
12
Remove from heat, and cool slightly.
-
13
Whisk together cream, egg, and egg yolk in bowl.
-
14
Whisk warm honey mixture into egg mixture.
-
15
Spread almonds over crust in single layer so no crust is visible.
-
16
Carefully pour Filling over almonds, making sure almonds stay in place and Filling doesnt overflow.
-
17
Bake 45 minutes, or until tart is golden brown and Filling is set but slightly jiggles when tapped.
-
18
Cool.
-
19
To make Orange Mascarpone: Beat mascarpone, cream, sugar, and zest in bowl with electric mixer until soft peaks form.
-
20
Stir in orange juice.
-
21
Serve tart with Orange Mascarpone.
