Almond and lemon tart

Directions

1. Mash 60g of butter with 100g of sugar. ≈ 4 min
2. Add one egg, rum, oil paint, and 1/2 packet of vanilla sugar, and mix well. ≈ 4 min
3. Add 250g of flour and the yeast, and knead until a smooth dough forms. ≈ 10 min
4. Allow to rest in the refrigerator for at least 2 hours. ⏱ 2 hr
5. Heat the milk. ⏱ ≈ 10 min
6. In a bowl, combine the vanilla sugar, almonds, 2 eggs, 60g of sugar, 25g of flour, lemon juice, and lemon zest. ≈ 3 min
7. Mix. ≈ 4 min
8. Once the milk starts to boil, pour it into the pan while stirring. ⏱ ≈ 10 min
9. Cook the mixture, once it returns to a boil, turn off the heat and let it cool. ⏱ ≈ 20 min
10. Divide the dough into two pieces, not exactly equal in size. ≈ 8 min
11. Spread the largest piece of pastry on a rolling pin and place it in the pie dish, then pour in the cream. ≈ 4 min
12. Spread the remaining piece of dough over the tart, cover it, and then brush with an egg yolk. ⏱ ≈ 7 min
13. Bake for 20 minutes at 180 °C. ⏱ 20 min