1 tablespoon butter
2 9-inch rounds of puff pastry
1 egg beaten
1 cup of egg custard (see following recipe)
½ cup of chopped toasted almonds
½ cup of sliced raw almonds
confectioner sugar to sprinkle

On a buttered baking sheet or parchment place a 9-inch round puff pastry, prick with a fork in the center and leave ½ inch in the border unperforated, brushing the surface with beaten egg.

With the help of a spatula, spread the pastry base with a little egg custard and sprinkle the toasted almonds all over the center perforated part.

Cover the base with the second round of puff pastry, pressing around the edge lightly (gluing them together with the egg).

Brush the top of the second round with the rest of the beaten egg and sprinkle with the raw almonds.

Bake it in the oven at 325 degrees (F) until the pastry is well browned and puffed up, about 35 minutes.

Remove the tart from the oven and dust with confectioner's sugar.

NOTE: Very important to serve hot.

CREMA DE HUEVO (Egg Custard)

4 egg yolks
½ cup sugar
1 tablespoon flour
1 ½ cups milk
1 vanilla bean
skin of half a lemon

Mix the flour and the sugar in a medium sized saucepan, stirring with a whisk; Add the egg yolks and mix well.

In another pan bring to boil the milk, with the vanilla bean and the lemon rind. Strain the hot milk into the first saucepan, stirring all the time for about 5 to 7 minutes in a very low to medium low heat. Turn the heat off and let cool, covered with plastic wrap (a good trick is to lay the plastic wrap right on the surface of the custard so it will not form its own skin).