This cream tart recipe can be made many ways but this recipe uses traditional fillings that can be found in fruit tarts which is what this recipe is based on. Feel free to switch out flavors depending on your theme.
In a bowl, whisk together the AP flour, almond flour and salt.
Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.
Roll out dough to 1/8" thick on parchment paper. Use a template to cut two shapes. Chill in the freezer 5 minutes.
Bake tart dough at 350F for 10-14 minutes until just starting to brown. Don't underbake or your tart wont be crisp. Let cool
Bring milk and first quantity of sugar to a simmer over medium high heat. Whisking constantly to avoid burning.
Combine the eggs, cornstarch, and second quantity of sugar in a heat proof bowl and whisk to combine
Add 1/4 of your hot milk mixture to the egg mixture VERY slowly while whisking constantly to temper your egg yolk mixture. Whisk until smooth.
Put mixture in a piping bag with a medium round tip.
Slowly add the rest of the milk, whisking constantly. Return mixture to the saucepan and bring to a simmer.
Once your mixture starts bubbling, reduce the heat to medium and continue whisking for 2-3 minutes to ensure the mixture is cooked and properly thickened.
Pour your mixture into a heatproof container and place your butter cubes on top, allowing them to melt. Do not cover.
Allow your pastry cream to cool until just warm to the touch. Stir in your butter and then add in your vanilla extra.
Cover with plastic wrap so that it's touching the surface of the pastry cream to avoid a skin forming. Let cool completely before using.
Whip heavy cream to soft peaks with a whisk or stand mixer
Add in powdered sugar, vanilla and instant pudding (see blog post for other variations on how to stabilized whipped cream) Whip to firm but soft peaks. Don't over-whip.