Dough

1. Cream butter, sugar and almond flour until creamy and pale. Scrape down sides of bowl while mixing to fully incorporate
2. Add egg, vanilla and salt. Mix until well combined. Scraping down bowl once to avoid clumps
3. Add flour. Mix on low just until combined
4. Wrap in plastic and refrigerate for at least an hour. For best results at least 4 hours or overnight
5. When ready to bake roll out dough between two sheets of parchment or a floured surface to around 1/4? thick. Refrigerate 15 minutes. Cut out circles one inch larger than that of your tart ring. Line ring, taking care to make the pastry fit snugly around the edges. Refrigerate again 15 minutes and preheat oven to 350F.
6. Cut out circles of parchment again one inch larger than that of your tart ring and crumple.
7. Trim edges flush with the top of your ring. Line with crumpled parchment and fill with pie weights, or baking beans or lentils
8. Bake tarts for 15 minutes and remove pie weights. Bake for another 10-15 minutes or until golden brown.
9. Let come to room temperature then refrigerate.

Filling

1. Bring a saucepan full of water to a boil. Lower heat to a simmer
2. In a bowl combine eggs and sugar and whisk quickly to avoid your sugar burning your eggs. Once combined add in juice and zest and cook over the saucepan to create a double boiler. Whisk until the mixture is slightly foamy. Keep whisking periodically ensure even cooking.
3. Once mixture has stopped foaming and has thickened, add in butter. Take off heat and whisk in to incorporate. Pour into a small bowl and refrigerate for a few hours.
4. When you are ready to fill your tarts, scoop lemon cream into a piping bag (no tip required) and fill almost to the top.
5. Freeze for at least 20 minutes, then let the tart come back to room temperature