Cream unsalted butter in a bowl using a whisk, then mix in powdered sugar and salt.

Add egg and vanilla extract, then whisk until combined.

Sift in dry ingredients and mix with a spatula until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

For Crème d'Amande, cream butter in a bowl, then mix in powdered sugar and salt.

Add vanilla extract and eggs in three additions, mixing well each time.

Sift in dry ingredients and mix until smooth. Transfer to a piping bag.

Roll out the chilled dough to 5mm thickness on a floured surface.

Fit the dough into a tart pan and prick the base with a fork.

Pipe Crème d'Amande into the tart shell and smooth the surface.

Bake in a preheated oven at 180°C for 30–40 minutes.

Whip cream and condensed milk together in a bowl.

Cool the baked tart completely, then pipe whipped cream on top.