Whisk together the flour, powdered sugar, and almond flour in a medium bowl.

Add cold butter chunks and flatten and rub the butter into the dry ingredients between your hands until it's a sandy texture.

Add the cold egg and mix with your hands or a fork until the dough comes together.

Dump the dough out onto the counter and knead with the palm of your hand for a few minutes, just until the dough is smooth.

If the dough is too warm, wrap it in plastic wrap and refrigerate it for 15-20 minutes.

Roll the dough out between two silicone mats (or parchment paper) until it's between ⅛ to ¼-inch thick. Place the dough onto a baking sheet and into the freezer for 15 minutes (still in the silicone mats).

Line two baking sheets with perforated air mats and set aside. Alternatively, you can use parchment paper; however, you'll need to blind bake the tart shells.

Take the dough out of the freezer and use one of the tart rings to cut out 8 circles. These will be the bottoms of your tart shells. Use an offset spatula and slide it under the chilled dough to move the circles into the tart rings on the perforated mats. (If the dough becomes too warm to move without messing it up, place it back in the freezer for 5-10 minutes.

Cut 8 long strips out of the dough (you may need to reroll the dough and pop it back in the freezer from time to time to maintain the proper cold temperature). Carefully place these strips into each tart ring, pressing against the sides so it sticks.

Place the assembled tart shells in the freezer for 30 minutes. Preheat the oven to 320° F.

After removing from the freezer, trim the tops of each shell with a sharp paring knife.

Bake for 20 minutes and then carefully remove the rings and bake for another 5 minutes, or until golden brown. Let the shells cool on the perforated mat completely before filling.

Add milk and cream to a small saucepan and heat over medium heat until almost boiling (bubbles begin surfacing around the edges).

While liquids are heating, whisk together the cornstarch and sugar in a medium bowl. Add the egg yolks and whisk until thick and smooth.

Slowly pour the milk mixture into the egg mixture while whisking constantly, to temper the eggs and bring them to the same temperature as the milk mixture.

Pour everything back in the saucepan and whisk constantly over medium heat until mixture begins to thicken. Once bubbling, whisk vigorously for one minute.

Remove from the heat and pour through a sieve back into the medium bowl. This will catch any cooked egg bits. Add the butter and vanilla to the pastry cream and whisk until the butter has melted and the cream is smooth.

Cover with plastic wrap, directly on the surface of the pastry cream, and refrigerate for at least 2 hours and up to 3 days. When ready to use, whisk again until smooth.

Place potato starch in a small bowl and add ¼ cup (60ml) of the total amount of water and whisk until well combined.

Pour the remaining ¾ cup (180ml) water in a small saucepan and add the potato starch water to this, as well as the sugar. Heat over medium heat, stirring constantly, until thickened. You may add a small pinch of cinnamon to the mixture to give it a slight flavor, if desired.

Remove from the heat and cool before using. Stir or whisk every so often while cooling to prevent a skin from forming.

Add pastry cream to tart shell and use an offset spatula to even out the top.

Add various pieces of fresh fruit and berries to top of tart in an artful way, if desired.

Use a pastry brush to brush the cooled glaze onto the tarts. Serve immediately or refrigerate for up to 1-2 days. Crusts will soften further as they sit in the fridge.