Almond Cream Tart

Bring the butter to room temperature.

Work the soft butter with the icing sugar until it forms a buttercream.

Add one whole egg to the buttercream and knead the mixture until the buttercream has completely absorbed the egg.

Also add the second egg into the buttercream and process until completely absorbed.

In the butter and egg cream, add the 00 flour and instant baking powder and knead until a homogeneous pastry dough is obtained.

Wrap the short pastry in cling film and let it rest in the refrigerator for at least two hours or in the freezer for one hour before using it.

Transfer the shortcrust pastry (with baking paper) to a baking tin about 24 centimetres in diameter, remove the excess pastry from the edges of the tart.

Pour the winning spreadable almond cream into the pastry shell and distribute it evenly.

Preheat the oven to 200°C in static mode (or 180°C in fan mode).

Take the hazelnut tart out of the oven and let it cool completely before transferring to a serving dish, sprinkle with icing sugar to taste and serve.