Rum Custard Tart with Almond Pralines

For the crust:
1. Put the brown sugar, all-purpose flour, almond flour, salt, cinnamon and nutmeg in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture forms pea-size clumps.
2. Pour the mixture out into a medium size bowl. With your hands or a wooden spoon, mix in the egg yolk and water just until combined.
3. Turn the dough out onto a piece of plastic wrap. Fold the plastic wrap over the top of the dough to cover and pat into a disc. Refrigerate for 30 minutes.
4. Remove the dough from the refrigerator and place into a 10-inch fluted tart pan with a removable bottom. With floured hands, gently press the dough out to fill the pan, coming flush with the top rim of the dish. This is a very wet dough so continue to flour your hands as necessary. Refrigerate for at least 45 minutes, or freeze for 25 minutes.
5. Preheat oven to 375 F. Line the dough with aluminum foil and fill with dried beans or pie weights. Bake for 25 minutes then lift the foil and beans or pie weights out of the pan and bake crust for 10 minutes more. The crust should be golden and set. Remove it from the oven. Let crust cool completely on a wire rack.

For the custard:
1. In a medium size bowl whisk the eggs and granulated sugar with a wire whisk until lightened and slightly thickened. Whisk in the flour, cornstarch and salt until combined.
2. In a medium size saucepan heat the milk and cream until small bubbles begin to appear around the edge of the pan. Remove from heat.
3. Very gradually, pour about 1 cup of the hot milk and cream into the egg yolk mixture, whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbly.
4. Remove from heat and whisk in butter until melted, then whisk in the vanilla and rum. Pour filling into the cooled crust. Sprinkle the top with cinnamon, cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

For the almond pralines
1. Heat almonds, sugar, cinnamon and butter in a heavy skillet over medium heat. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes.
2. Spread it in an even layer on a sheet of aluminum foil and sprinkle with salt. Break apart into pieces when cool.

For the whipped cream:
1. Pour the cold cream into a mixing bowl along with the powdered sugar, vanilla and rum. Beat until soft peaks form. Cover and refrigerate until ready to use.

To serve:
1. Remove the rim of the tart pan and slice into desired number of servings. Serve each with a dollop of whipped cream and a few almond pralines.