Preparation: Before starting, ensure your butter is at room temperature but not melted.

Sift the Dry Ingredients: Into a large mixing bowl, sift the all-purpose flour, almond powder, powdered sugar, and salt. This helps to remove any lumps and aerate the mixture.

Butter Time: Add the room temperature butter to the sifted dry ingredients. Using a paddle attachment (or by hand with a pastry blender), mix on low speed until the mixture resembles a sandy texture.

Egg & Vanilla Fusion: In a separate bowl, whisk together the egg and vanilla extract. Slowly incorporate this wet mixture into the sandy flour and butter combo.

Mix Until Combined: Continue to mix on low speed just until the dough comes together. Be cautious not to overmix; you want it to just incorporate.

Chilling Phase: Shape the dough into a flat disk, wrap it in plastic, and let it relax in the refrigerator for about 3 hours, or until it's firm.

Rolling Out: On a floured surface, roll out the chilled dough to fit your tart pan. If the dough has become too soft or melty, place it back in the fridge for an additional 10-15 minutes to firm up before baking.

Baking: Preheat your oven to 170°C (340°F). Place the rolled-out dough in your tart pan and poke a few holes with a fork to prevent puffing. Bake for 8-10 minutes or until it turns a lovely shade of golden brown.

Cool & Fill: Allow the tart crust to cool completely before filling with your choice of delicious fillings.

In a mixing bowl, combine eggs, light corn syrup, maple syrup, brown sugar, and vanilla extract. Mix well.

Slowly pour the cooled melted butter into the mixture, ensuring it's incorporated evenly.

Add chopped pecans into the pre-baked tart shell, spreading it out evenly.

Pour the liquid filling over the pecans.

Once baked, remove from oven and allow to cool completely.

In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes.

In a saucepan, heat the 250g heavy whipping cream until it reaches a gentle simmer.

In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes. Stir until fully dissolved.

Use an immersion blender to make an even smoother consistency. While blending pour in the cold cream.

Keep blending until fully combined.

Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.

Refrigerate for 6 hrs, preferably overnight.

Once chilled, transfer it to a mixing bowl and whip it using an electric beater until you reach the desired consistency.

Once cooled, spread a generous layer of Vanilla Whipped Ganache over the top of the tart.

You can use different piping tips. You can play around with the decorations

You ca also place some whole pecans on the top to decorate.

Serve and enjoy!