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Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. To this mixture, add the egg yolk and pulse again until all well combined. Pulse until the mixture resembles breadcrumbs.

Just err on the side of chilling longer to strengthen the dough for rolling and transferring to the pan. Firstly, in a food processor, combine the flour, sugar, and butter together. Try not to re-roll the dough several times as it will get tougher each time. You can see in the image above how I patched up the edges. If chilling ahead of time is not working, simply press scraps of dough into the gaps. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. However, do not overfill, as the tart filling will expand and spill over when baking. Is the dough tearing when you put it in the pan? Mine likes to tear around the edges. Leave the oven door ajar for five minutes, then remove the egg tarts to let them cool down slowly. If it is difficult to handle, stick it in the freezer for a few minutes. This specific tart crust recipe can be very soft, which means it can tear easily. Here are a few tips of things I have learned in working with tart crust. It will be loud and take several minutes to complete, but it is a great option if you do not want to buy almond flour or if heading to the store is not in the cards.

You will need more cups of almonds than you need flour as the volume will decrease since you do not have the same air gaps as whole nuts. Simply process the nuts 1/4 cup at a time in a food processor or powerful blender until it is a flour-like consistency. If you do not have almond flour on hand, you can make your own!