Blend the butter, flour, almond powder and powdered sugar in a food processor until the dough becomes like breadcrumbs. Adding the egg yolk to make into a lump (dough).
Place it in the refrigerator and cool before use.
Soften the butter first and mix with the powdered sugar until it becomes a whitish fluffy texture. Add the almond powder and mix well with a whipper.
Add eggs and cake flour in that order and cool in the refrigerator for about 1 hour.
Leave the eggs in room temperature before use.
Dissolve the gelatin powder with cold water, set aside.
Add the granulated sugar with the eggs and mix with a whisker until creamy and white. Add the sifted cake flour.
Place the milk over low heat to warm. Turn the heat off before boiling point.
Add the milk into the mixture and then the mixture back into the pan to heat under low heat.
Once big bubble starts to rise from the bottom of the pan, add the vanilla essence and gelatin and set it aside to cool.
Line the pie dish with the dough, pour the almond cream into the dough, flatten the surface and bake at 160 degrees for about 40-50 minutes. Let it cool.
Pour the custard cream onto the surface of the almond cream.
Sprinkle powdered sugar along the edges before decorating.
Use fruits which has strength and holds as the base layer.
– Pineapple
– Pear
– Orange
– White and yellow peach
– Strawberry
– Kiwi
– Blackberry
– Raspberry
