1-First: in a bowl, whisk together the dry ingredients: 1 1/2 cups plain/all-purpose flour, 6 1/2 tablespoons sifted soft icing sugar, 2 1/2 tablespoons almond meal, and 1/4 teaspoon salt.

2-Next: use your fingertips to rub in 100 grams of softened unsalted butter cut into 1 cm cubes until the mixture looks like fine breadcrumbs.

3-Then, add the room-temperature egg and mix with a spatula until it firms up, shaping it into a smooth ball by hand.

4-After that, flatten the dough into a 2 cm thick disc, wrap it, and chill for at least 30 minutes.

5-Once chilled, roll it out on a lightly floured surface to a 32 cm round about 3 mm thick.

6-Carefully transfer it to your tart tin, press it into the corners without stretching, trim the excess, prick the base with a fork, and chill again for 30 minutes.

7-Preheat your oven to 200°C / 390°F.

8-Line the chilled dough with two sheets of baking paper in an X shape and fill with baking beads or 2 cups of dried rice.

9-For a par-baked sweet tart crust, bake for 15 minutes, remove the weights, and bake uncovered for another 5 minutes until lightly golden.

10-For a fully baked version, extend the uncovered baking to 10 minutes.

11-Let it cool completely in the tin to keep that crispness intact.