Tender Tart with Cream Cheese and Berry Jelly

Quickly mix the ground almonds, flour, salt, and 110g of cold butter until you get a sandy dough. Add 55g of granulated sugar, the egg yolk, and one tablespoon of cold water, then quickly knead with your fingers until combined. Form a disc, wrap it in foil, and leave it in the refrigerator for at least one hour.

Preheat the oven to 180°C. Roll out the dough between two sheets of baking paper and transfer it to a tart pan. Adjust the edges and refrigerate for another 30 minutes. Trim any excess edges.

Cover the dough with aluminum foil and fill it with weights (rice or beans). Bake for 25 minutes, then remove the weights and bake for another 10 minutes. Let it cool completely.