Orange and Almond Crust Tart

Pulse almonds in a food processor until coarsely ground but not pasty. Add flour, sugar, and salt; pulse to combine.

Cut cold butter into small cubes and add to the processor. Pulse until the mixture resembles coarse wet sand with visible butter pieces.

Add the egg and pulse just until the dough comes together. It will look shaggy.

Turn dough onto a floured surface, press into a disc, wrap in plastic, and refrigerate for 30 minutes.

Roll dough to 1/4-inch thickness and press into a 9-inch tart pan with removable bottom. Trim edges. Refrigerate another 15 minutes.

Prick the crust all over with a fork. Line with parchment paper and fill with pie weights. Bake at 375°F for 15 minutes until the edges are light golden.

Remove weights and parchment. Return to oven for 5 more minutes until the base looks set and dry. Cool slightly.

In a medium saucepan over medium-low heat, whisk together eggs, sugar, orange zest, butter, and heavy cream.

Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

Remove from heat and strain through a fine-mesh sieve to catch any bits of cooked egg. Let cool for 10 minutes.

Pour the warm orange custard into the partially baked almond crust, filling almost to the rim.

Bake at 350°F for 15-18 minutes until the filling is set at the edges but still has a slight jiggle in the center.

Remove from oven and cool on a rack for at least 20 minutes. The filling will firm up as it cools.

Scatter flaked almonds over the top and finish with a pinch of sea salt and extra orange zest. Serve warm or at room temperature.