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1
In the bowl of an electric mixer with the paddle attachment, beat the butter and confectioners' sugar until soft, about 2 minutes.
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2
Beat in the egg.
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3
In a medium bowl, whisk together the flour, almond flour, hazelnuts, and salt.
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4
Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl in between additions.
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5
Mix until the dough is well combined.
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6
Scrape the dough onto a piece of plastic wrap and form it into a disk.
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7
Chill for at least 1 hour, until firm.
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8
Preheat oven to 325 degrees F. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable bottom.
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9
Trim excess dough.
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10
Use a fork to prick the crust all over to prevent air bubbles from forming.
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11
Bake the tart crust until it's pale golden all over, about 20 to 25 minutes.
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12
Transfer tart to a wire rack to cool.
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13
(Tart shell can be made 8 hours ahead.)
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14
Triple Creme Filling: In a heavy-bottomed saucepan combine 3/4 cup of the milk and 3 tablespoons of the sugar, and bring the mixture to a simmer.
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15
Meanwhile, in a large bowl whisk together the remaining 1/4-cup milk, egg yolks, cornstarch and another 2 tablespoons of the sugar.
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16
Remove the milk mixture from the heat and add a little bit of it to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking.
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17
Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
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18
Return the custard to the stove and cook it over medium heat, whisking constantly until the consistency of pudding (pastry cream).
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19
Add the cheese and freshly grated nutmeg, and whisk until smooth.
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20
Strain the custard through a sieve into a clean bowl.
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21
In a small heavy saucepan, stir and combine the remaining cup of sugar, light corn syrup and water.
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22
Cook over medium heat until it reaches (soft ball) 240 degrees F on a candy thermometer.
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23
Meanwhile, in the bowl of an electric mixer fitted with a whip attachment, whip whites until they are opaque and hold very soft peaks.
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24
When the sugar syrup is ready, drizzle it into the whites in a slow and steady stream on low speed.
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25
Once fully incorporated, increase the speed and whip until stiff, but still warm.
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26
Whisk 1/3 of meringue into pastry cream to lighten.
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27
Fold in remaining 2/3 in 2 separate additions.
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28
Mound into prepared tart shell.
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29
Bake in a preheated 350 degree oven for approximately 30 minutes or until tart is golden brown and springy to the touch.
