Place <quantity>100<unit>g</unit></quantity> of softened unsalted butter and <quantity>60<unit>g</unit></quantity> of white sugar in a bowl. Mix with a rubber spatula until the sugar is completely incorporated

Add <quantity>1</quantity> egg and mix to combine until you get a silked cream

Add <quantity>165<unit>g</unit></quantity> of all-purpose flour and <quantity>20<unit>g</unit></quantity> of almond flour. Mix until you get a coarse texture

Knead the dough gently with your hands until it becomes smooth. Avoid over-kneading it

Place the dough in a container, cover, and let it rest in the refrigerator for 2h until firm

Flour the clean work surface and knead the dough. Use a rolling pin to roll out the dough until it's about <quantity>5<unit>mm</unit></quantity> thick

Measure the circumference of the dough using a <quantity>15<unit>cm</unit></quantity> diameter tart mold. Increase it by <quantity>4<unit>cm</unit></quantity> to make a disk and trim the extra dough

Flour a baking tray and place the dough into the mold, pressing it against the sides

Trim the excess dough and press it against the sides again

Pierce the dough with a fork

Let the dough rest in the refrigerator for 15m to relax

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place <quantity>25<unit>g</unit></quantity> of heavy cream and <quantity>2</quantity> egg yolks in a bowl. Whisk until completely combined

Bake for 15m until light brown

Remove the crust from the oven and brush with the cream and yolks mixture

Bake the brushed crust 3m until golden brown

Use a grater to trim the crust and even out the edges. The sweet tart crust is ready

Fill this crust with your favorite filling. Enjoy!