• This tart needs to be prepared 2 days before you plan to serve it. The recipe is for 9-inch tart pan. If you don't have tart pan, you can use pie pan too. It's just that getting that clean first slice can be challenging

Prepare the pastry: (prepare one day before)

• Combine all-purpose flour, almond flour, and salt. Set aside. Combine butter cubes and powdered sugar and beat on low speed on a standmixer and then add egg and beat for about 30 seconds, then add dry ingredients and beat until combined.
• Press the dough into a tart pan and chill for 1 hour while you prepare other things
• Preheat the oven to 375 F (190 C) if using a conventional oven. For a convection oven, lower the temperature by 20 F (15 C). Place a piece of parchment paper on the chilled tart dough and put some weight (dried beans, rice, etc) and bake for 25-30 minutes and then remove the weight and bake another 10 minutes. Brush with some egg wash to seal and then bake another 5 minutes. This is to make sure the filling won't make the crust soggy. Let the crust cool down completely

Prepare the filling: (prepare the day before)

• Combine whole milk, egg, egg yolk, sugar, and cornstarch in a saucepan. Whisk until they are combined. Strain the mixture if necessary
• Put the pan on the stove and cook over medium-low heat while keep whisking. It may seem like nothing will happen at first and don't be tempted to crank up the heat. Just keep whisking and it will start to thicken.
  
• Cook until the mixture is bubbling and thick. Remove from the heat and stir in vanilla.
  
• Cover with a cling wrap touching the surface of the custard directly to prevent a skin from forming. Let it cool down completely at room temperature. Store in the fridge after that
  

Finish preparing the mascarpone custard:

• Get the mascarpone out of the fridge and let it come to room temperature for about an hour or so
• The custard that you prepared yesterday will have a thick blob consistency. Use a sturdy spatula to fold it over itself over and over again until it's back to being creamy again.
  
• Add the mascarpone into the custard
  
• Use a spatula to fold until they are well combined
  

Assembling the tart:

• I use a store-bought marmalade, which is very thick, especially if it's been in the fridge. So use a butter knife or spoon to stir it to mix it around to a spreadable consistency
• Spread half of the mascarpone filling in the tart. Smooth it out with an offset spatula.
  
• Spread the marmalade on top of the mascrapone filling. Smooth it out.
  
• Spread the rest of the mascarpone filling on top of the marmalade.
  
• Keep the tart chilled in the fridge while you preapre the whipped cream topping
• Place a cold heavy cream, powdered sugar, and a small pinch of salt in a mixing bowl and whip on low speed to combine everything and then increase the speed to medium and beat until it holds a firm peak, but take care not to beat until it turns grainy
• Pile the whipped cream on top of the tart and use an offset spatula to create swirls or decorate it however you want it. You can also pipe the whipped cream if you want to make it more attractive.
  

Chill the tart:

• Let the tart chill for at least 6 hours or best, overnight, before serving. Shave a bit of chocolate on top just before serving if you want, otherwise, you can skip
  

Storage:

• Leftovers can be kept in the fridge for about 3 days. The tart also freezes well. You can freeze the entire tart or an individual slice. Simply thaw the entire tart overnight in the fridge. Individual slice can be thawed overnight in the fridge or at room temperature for 30 minutes or so before serving