Preheat oven at 200° C.

1.  Beat in the mixer the egg and the almonds, until they become a fine dust.

2.  Place in a bowl the butter and the flour and knead it to make a dough that can crumble.

3.  Place the dough on a clean, smooth surface, make a dent in its middle and place in it the sugar-almond powder, a pinch of salt and 120 ml (a little over ½ cup) water. Knead briskly.

4.  Fold the dough in a transparent membrane and let it rest for half an hour.

5.   Warm the milk, without letting it boil.

6.  Separately beat the yolks with the sugar, the flour and the orange gratings. Add to this mixture the milk, a little at a time.

7.  Transfer the cream to the saucepan where you warmed it, turn on the burner to medium heat and, stirring continuously, let the cream simmer for approximately 5 minutes.

8.  Finally flavor it with 3 tablespoons of Grand Marnier, let it cool off well and add the whipped cream.

9.  Roll out the dough in a 3 mm thick leaf and place it in 36 small tart moulds, 8 cm in diameter.

10.  Bake the tarts in the oven, for about 12 minutes.

12.  Then take them out of the oven, fill them with the cream and sprinkle them with almonds.

13.  Place in a small saucepan 6 tablespoons sugar and let it warm up, soaked in a little bit of water.

14. Finally add one drop of cold water, so that the sugar caramelizes. Use the caramel for the last touch of the garnish.