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1
To make the tart shell, mix the flour, ground almonds, powdered sugar and a pinch of salt in a mixing bowl. Next, add the chopped butter and the egg and, using a food processor, blend the ingredients so they form a pastry dough. Transfer the pastry to a floured work surface, knead it until it is smooth, then roll it out into a circle that is about 2 inches larger than the pan you are using (the pan should be about 10 inch in diameter). Grease the tart pan and carefully lift in the pastry. Press the pastry into the corners and prick the bottom a few times with a fork. Next, line the pastry with parchment paper and fill with baking beans.
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2
Preheated the oven to 400u00b0F and blind bake the crust on the bottom rack for about 20 mins. Take the pastry out of the oven and lift out the baking beans and the paper, then return the pastry case to the oven for another 5 mins. Remove from the oven and allow to cool.
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3
Mix the custard powder with a few tablespoons of the milk until it is smooth. Pour the rest of the milk into a pan with the sugar and heat gently. Take the pan off the heat, and stir in the custard powder mixture, then return to the heat, stirring, until it thickens. Pour the custard into a bowl and place foil or plastic wrap directly onto the custard to prevent a skin from forming. Allow to cool for at least 30 mins.
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4
In a dry frying pan, toast the almonds until they are golden brown, then put to one side and allow to cool. Meanwhile, whip the cream so it is stiff, then fold into the cooled custard. Next, fold in the cooled almonds, then spoon the mixture into the pastry case, leveling the top. Chill the tart for at least an hour.
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5
Decorate the tart with the orange slices and sprinkle over the pomegranate seeds. To make the glaze, heat the marmalade in a pan with 3-4 tablespoons of water to thin it. Next, use a pastry brush to paint the glaze on the top of the tart, then return the tart to the refrigerator for about 20 mins. When ready to serve, garnish with the pistachio nuts.
