I baked a tart from scratch in 2011 !!!

Ingredients:

Crust

• 1 cup slivered almonds
• 1 cup all purpose flour
• 2 tbsp sugar
• pinch of salt
• 1/2 tsp almond extract
• 1/2 stick of unsalted butter
• 8 to 10 tbsp icy cold water

Filling

• 1 pint kumquat
• 1 cup heavy cream
• 3 egg whites + 1 egg
• 1/3 cup sugar
• 2 heaping tbsp custard powder
• 1/2 tsp vanilla bean paste/extract

Directions:

1. In a food processor, pulse slivered almonds to form coarse meal (not flour).
2. Add in all purpose flour, sugar, salt and almond extract. Pulse to combine.
3. Add in chilled, cubed butter and pulse till pea size. Do not over pulse.
4. Splash in a tablespoon of icy cold water at a time while continue pulsing. Depending on how fine the almond was pulsed earlier, you would only need 8 to 10 tbsp of icy cold water to form a dough.
5. Remove dough onto a plastic wrap, form a disk and chill for at least 30 minutes.
6. Preheat oven on 350F. Roll out tart dough to fit 9/10 inch tart pan and up to the sides. Prick dough with a fork.
7. Bake in the oven for 20-30 minutes, or until lightly golden. Remove from oven.
8. Meanwhile, heat a saucepan on medium and add heavy cream. Do not simmer, just heat the cream.
9. Add sliced kumquats (with peel on), whisk and mash to release its oils, flavors and juice into the cream. Turn the heat on low. Whisk every now and then until the cream turns pale yellow.
10. Turn off heat and allow to slightly cool.
11. In a separate bowl, whisk eggs, sugar, custard powder and vanilla bean paste until smooth & thickens.
12. While whisking, stream in warm kumquat cream a little at a time to temper (not scramble) the eggy custard mixture.
13. Whisk kumquat cream until thickens.
14. Place tart pan onto a cookie sheet to avoid filling spills. Use a mesh strainer to pour filling into tart pan and bake in the oven for 30 minutes.*
15. Cool tart completely on a cooling rack before refrigerating it to chill for a minimum of 4 hours before devouring!