Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 egg, lightly beaten
1 1/2 cups flour
1/2 cup plus 2 tablespoons almond flour
1/4 cup coarsely chopped toasted hazelnuts
Pinch salt
Triple creme filling, recipe follows
Triple Creme Filling:
1 cup milk
1 cup plus 5 tablespoons sugar

4 eggs, separated
1/2-ounce or 2 tablespoons cornstarch
10 ounces triple creme cheese, rind removed and cut into pieces (recommended: St. Andre or
Explorator)
1/4 teaspoon freshly grated nutmeg
1 tablespoon light corn syrup
Splash water

Directions

In the bowl of an electric mixer with the paddle
attachment, beat the butter and confectioners' sugar until soft, about 2 minutes. Beat in
the egg. In a medium bowl, whisk together the flour, almond flour, hazelnuts, and salt.
Add the flour mixture to the butter mixture in two batches, scraping down the sides of the
bowl in between additions. Mix until the dough is well combined. Scrape the dough onto a
piece of plastic wrap and form it into a disk. Chill for at least 1 hour, until firm.
Preheat oven to 325 degrees F. Roll out the dough into a 12-inch round and fit into a
10-inch tart pan with a removable bottom. Trim excess dough. Use a fork to prick the crust
all over to prevent air bubbles from forming. Bake the tart crust until it's pale golden
all over, about 20 to 25 minutes. Transfer tart to a wire rack to cool. (Tart shell can be

made 8 hours ahead.)
Triple Creme Filling: In a heavy-bottomed saucepan combine 3/4 cup of the milk and 3
tablespoons of the sugar, and bring the mixture to a simmer. Meanwhile, in a large bowl
whisk together the remaining 1/4-cup milk, egg yolks, cornstarch and another 2 tablespoons
of the sugar. Remove the milk mixture from the heat and add a little bit of it to the egg
yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg
yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over medium heat, whisking constantly until
the consistency of pudding (pastry cream). Add the cheese and freshly grated nutmeg, and
whisk until smooth. Strain the custard through a sieve into a clean bowl. In a small heavy
saucepan, stir and combine the remaining cup of sugar, light corn syrup and water. Cook
over medium heat until it reaches (soft ball) 240 degrees F on a candy thermometer.
Meanwhile, in the bowl of an electric mixer fitted with a whip attachment, whip whites
until they are opaque and hold very soft peaks. When the sugar syrup is ready, drizzle it
into the whites in a slow and steady stream on low speed. Once fully incorporated,
increase the speed and whip until stiff, but still warm.

Whisk 1/3 of meringue into pastry cream to lighten. Fold in remaining 2/3 in 2 separate
additions. Mound into prepared tart shell. Bake in a preheated 350 degree oven for
approximately 30 minutes or until tart is golden brown and springy to the touch.