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1
Preheat the oven to 170 degrees Celsius.
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2
With a stand mixer with the paddle attachement, beat the butter at low speed until it becomes soft, gradually add the confectioner's sugar until creamy.
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3
Add the ground almonds scraping the sides of the bowl to bring the dough to the center.
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4
Add the egg and the yolk, beat until well incorporated.
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5
In a separate bowl, mix the flour and salt.
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6
Quickly add half of the flour mixture to the butter and sugar and keep beating until fully incorporated. Add the remaining flour.
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7
Turn the dough into a floured surface and knead, crushing it with your palm in 2 or 3 strikes.
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8
Make a ball and refrigerate at least 1 hour.
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9
Bring the dough to room temperature 15 minutes before rolling it on a lightly floured surface.
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10
Blind bake the tart shells without the filling, lining the tart tins turned upside down at 170 C for 15 to 20 minutes until golden.
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11
Let them cool on a wire rack.
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12
If the tarts are prepared in advance, brush a bit of melted white chocolate in the bottom of the tart shell.
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13
For the filling, pour the sugar, the whole eggs, the yolks and the juice in a medium saucepan.
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14
Mix and bring to a boil over low heat, stirring constantly until thickened.
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15
Once it starts boiling, add the butter all at once and mix quickly. Set aside.
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16
If there are chunks of cooked egg whites pass the curd through a sieeve to obtain a smooth result.
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17
Before it is completely cooled, place 2 tablespoons of filling in each chilled tart shell, and place in the refrigerator until set, before putting the ganache layer on top.
