Combine the cold butter with the almond flour and wheat flour.
Add the powdered sugar and mix again.
At this stage, add the egg yolk, mix, form the dough, and shape it into a ball.
Roll out the dough between 2 sheets of parchment paper and refrigerate for 2 hours.
FOR THE FILLING, we will need a smooth paste:
mix the walnut paste with the sugar, break in the eggs, add the soft butter, whip it all together and the marzipan filling is ready!
Take the dough out of the refrigerator, place it in a mold, level the edges, and prick it in places with a fork, then refrigerate for 20 minutes.
Add the marzipan on the cooled base, smooth it out with a spatula, then decorate with walnuts and bake for 35 minutes at 180°C.
Let the tart cool completely, then serve it sliced into pieces.
Enjoy!
