Directions

1. For almond cream batter, combine butter and confectioners’ sugar in a bowl with an electric mixer. Add blanched almond flour. Add brown rum and vanilla extract. Combine eggs one at a time until blended.

2. Spray metal forms with oil to prevent sticking and place on a cooking sheet covered with parchment paper. Transfer mixture to a piping bag. Fill metal forms halfway, as batter will expand during baking. Bake at 350° for 10-15 minutes. Cool tarts to room temperature.

3. For the pastry cream, in a heavy saucepan, heat milk and add vanilla bean. Bring to a boil.

4. In a separate bowl, stir together the egg yolks, sugar, and cornstarch until smooth. When the milk comes to a boil, dribble it into the bowl in a thin stream while mixing to avoid cooking eggs. Return the mixture to saucepan and slowly return to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.

5. When the mixture comes to a boil and thickens, remove from heat. Stir in butter until blended. Pour into a heatproof container and cover with plastic wrap directly on the surface to prevent skin from forming. Refrigerate until chilled before using. Can be prepared a day ahead.

6. In another bowl, whip heavy cream. Fold in chilled pastry cream. Transfer mixture to piping bag and layer over tops of tarts.

7. Decorate with fruit pieces and serve.