Directions

• In a large mixing bowl, combine butter, sugar, almonds, salt, and 2 Tbsp flour using a pastry scraper.
• When the mixture is well combined, add the remaining flour, egg yolk, and olive oil. Mix again with scraper until it forms a smooth ball.
• With your fingers, press the dough as evenly as possible into a tart pan with removable bottom. Press the dough above the sides of the pan and cut off excess with rolling pin (roll it across the top).
• Bake the pastry in a 425 degree oven until lightly browned ~ 10 minutes.
• Make the filling: in a saucepan, whisk together all of the ingredients forth filling except the butter and olive oil. Cook over medium heat, whisking constantly to lighten the mixture, until thickened.
• Off the heat, add the butter in pieces and whisk until melted. Add the olive oil and whisk until combined.
• Pour the filling into the cooled crust and place in refrigerator to set for at least one hour.