Torta Di Mandorle (Italian Almond Tart)

• 1 9-inch unbaked tart shell, chilled (see note for link or choose your favourite sweet shortcrust pastry)
• 7/8 cup (125 grams) whole, unpeeled almonds
• 1/2 cup (100 grams) sugar
• 1 cup (225 grams) unsalted butter, softened
• 1 whole egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (or a splash of amaretto liqueur)
• 3/4 cup (100 grams) roughly chopped blanched almonds (or a mixture of almonds, hazelnuts and pine nuts)
• Optional: powdered sugar for dusting or whipped cream for serving

1. Blind bake the tart shell, lined with parchment and layered with some baking beads (or if you don't have them, some dried beans or dry rice) at 375u0b0F/190u0b0C for 15 minutes. Remove from the oven, remove the baking beads and foil and return to the oven for another 10 minutes or until the pastry is pale but does not look raw. Remove the tart shell, let cool, but keep the oven on, turned down to 350u0b0F/180u0b0C.
2. In the meantime, in a food processor, grind the unpeeled almonds and the sugar together until they are like fine sand. Pour into a large mixing bowl. Add the butter and whip for 3-4 minutes with electric beaters or a mixer until pale and creamy. Add the egg and the yolk, along with the extracts and beat well. Stir through the chopped nuts.
3. Spread the almond filling over the blind-baked tart shell and smooth over the top. Bake for 35-40 minutes or until the filling is set, the top dry to the touch, and the pastry shell is golden-brown. Cool completely before serving.

shell, almonds, sugar, unsalted butter, egg, vanilla, almond, blanched almonds, powdered sugar

Taken from food52.com/recipes/66421-torta-di-mandorle-italian-almond-tart (may not work)