Preheat the oven to 400 degrees.
Use a medium-sized bowl, add eggs and cream. Whisk till they are properly combined. Then add sugar, salt, almond flour, sliced almonds, lemon zest, lemon juice, and the extracts (vanilla and almonds).
Now, heat the butter on medium flame, in an ovenproof skillet, approximately 8 inches (it would be better if you use non-stick). Then, add the Almond mixture evenly to the pan (make sure it is distributed evenly). Cook the tart for about 5 to 8 minutes, till the edges begin to cook. Next, put the pan in the oven for another 10 minutes; when the timer sounds, sprinkle the sliced almonds on the top of the batter. Afterward, return the pan to the oven and let it cook for another 10minutes until the batter is completely set. Take the Tart out of the oven and heat the broiler. Once hot, broil for about 1minute or until the top part is golden-ish.
Simultaneously, use a medium-sized bowl, add heavy cream, confectioners’ sugar, and almond extract. Blend the mixture using a blender until the mixture is thickened. Now add the Crème Fraiche, beat till small peaks are formed. Store in the refrigerator until it is ready to use.
When the tart is baked, let it cool for some time (at least 10 minutes) to allow it to set completely. For beautification, add powdered sugar and remaining sliced Almonds. Serve it with the Whipped Cream and enjoy!
