TORTA BAKEWELL

Instructions

1. In a food processor fitted with blades, combine the flour 00 and the cold butter cut into cubes, and process until the mixture is as fine as sand. Add the almond flour, icing sugar, salt, vanilla bean internal seeds, and egg; process again to ensure that all of the ingredients are combined.
2. Transfer everything to a work surface and knead it quickly, just long enough to achieve a homogeneous and compact dough. Give it a spherical shape, flatten it with your hands, then spread it between two sheets of parchment paper and place it in the refrigerator for 30 minutes to rest and harden.
3. When the pastry is firm, remove it from the refrigerator and lightly press it with your hands to make it more plastic so that it can line the mold. Place it in the mold and trim the excess pastry around the edges with a small knife, then prick the bottom with the fork prongs without going beyond the pastry. Place the shell in the fridge.