Cream tart

To prepare the cream tart start with the shortcrust pastry: pour the almond flour, sugar 1, all-purpose flour 2, and the butter in pieces into a bowl. Knead everything with your hands 3

until you get a crumbly mixture 4. Add the egg 5 and knead again very quickly 6

until it all comes together 7. Then transfer the mixture onto a sheet of plastic wrap 8 and close it up forming a dough ball 9. Let it rest in the refrigerator for a couple of hours.

Once cool, roll out the dough on a sheet of parchment paper, using a little flour 10, until about 1/10 inch thick. Using a dough docker, dock the dough (11-12) (if you don't have a dough docker, you can use the tines of a fork).

Place a stencil in the shape of the number 2, about 8 inches long and 5 inches wide (you can cut out the shape you need from cardboard). Using a small knife, cut out the shape from the dough and repeat the same operation to form another number 2; you can flip it to optimize space 14. At this point, remove the dough around the numbers 15, knead it again, and place it in the refrigerator (5-10 minutes will suffice)

Bake the numbers obtained in a preheated static oven at 355°F on the middle rack for 15 minutes. Then remove 16 and let cool without touching. While the first two numbers are baking, take care of rolling out the remaining dough again always to a thickness of about 1/10 inch, then always use stencils of the same dimensions as done for the number 2 to also create two number 5s 17. Bake again at 355°F for 15 minutes on the middle rack of the oven. Remove and let cool completely 18.

In the meantime, prepare the cream. Pour the cream into a bowl, add the vanilla seeds 19, and start whipping adding the powdered sugar 20. When the cream is well whipped, add the mascarpone a little at a time 21

and incorporate it with movements from the bottom up so as not to deflate the cream 22. Place it in a pastry bag with a smooth 10 mm (about 0.4 inches) tip 23. At this point, place a number 2 and a number 5 side by side on a tray. Then take the cream and form tufts on the entire surface of the numbers 24.

Then place the corresponding shortcrust pastry numbers on top of the cream tufts 25 and make a second layer of cream 26, until the entire surface is covered.

Decorate with strawberries (washed and with the green leaves removed) cut into wedges, blackberries dusted with powdered sugar 28, macarons 29, and chocolate curls. Let it rest in the refrigerator for about 30 minutes before serving your cream tart 30.