Almond Tarts

In a large bowl, whisk the eggs and egg yolk with the granulated sugar until thick and pale yellow. Add the cornstarch, flour and salt, and whisk again to combine.

Warm the milk in a medium saucepan over medium-low heat. Once steam rises from the milk and it begins to simmer along the edges, remove the saucepan from the heat. Pour about 1/4 cup of the milk into your bowl with the eggs, and whisk vigorously to combine.

Pour the entire egg mixture into the saucepan, and move the saucepan back over to the stove. With the heat on medium-low, continue to whisk the mixture until it thickens into a thick, pudding-like consistency. Do not take your eyes off the mixture and continue to whisk the entire time. This can take anywhere from 4 to 8 minutes.

Pour the hot cream into a large bowl, then follow with the vanilla extract and almond extract. Whisk to blend in the extracts and smooth out any clumps in your cream. Cover the cream with a sheet of plastic wrap, placing the plastic wrap directly onto the cream so that they're touching. Refrigerate until chilled.

In a small bowl, add the dry yeast, then follow with the warmed milk. Make sure the milk is exactly the right temperature as this is what will activate the yeast. Do not stir; let the mixture rest for 5 minutes.

Meanwhile, mix the flour and sugar in the bowl of a stand mixer on low speed with a paddle attachment. Pour the yeast mixture into the bowl of flour and sugar using a spatula. Turn the mixer on to low speed and mix just until the yeast is mixed in.

Add in the egg, salt, and vanilla. Continue mixing until you start getting a clumpy dough. Drop in the butter slices, one piece at a time, and raise the speed of the mixer to medium-high speed. Continue mixing until the dough comes together, and pulls away from the sides of the bowl. Use your spatula to incorporated any unmixed butter into the dough better.

Turn the dough out onto a well-floured surface. Roll the dough into the flour and slightly knead with your hands. Place the dough in a large bowl and cover the bowl with a sheet of plastic wrap. Then turn on your oven's warm/hold setting on for 30 seconds. Turn off the oven and then place the bowl in the oven for its first rising phase, until it's doubled in size ~ about 1 hour.

Grease your brioche tins with some softened butter. Take the dough out and separate it into 8 pieces. Roll each piece into a ball, then place each ball into a tin. Place these tins on a baking sheet, then place a large sheet of plastic wrap gently over all the tins. Let the brioche rise for another 30 minutes, or until they've risen up in size. Preheat the oven to 375°F.

Brush the tops of the brioche with the beaten egg yolk. Sprinkle shaved almonds on top immediately after. Bake the brioche for approximately 15 to 18 minutes, until golden all over the top. Remove the brioche from the oven and let cool in tins for 5 minutes. Then remove and let cool on a wire rack until completely cool.

Take a sharp knife and horizontally cut through the brioche, cutting near the top so that the base of the brioche is thick and sturdy enough.

Top with a large scoop of pastry cream. Then place the brioche "lid" on top. Optionally, serve with a side of fruit.