In a medium bowl, whisk together the flour, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse breadcrumbs.

I placed a piece of plastic wrap in a mixing bowl and then dumped the dough into it and wrapped it up into a very loose, crumbly disc.

Chill for 1 hour or up to 3 days.

Grease 4 mini ( 4.75" or 12 cm) tart pans with removable bottoms.

Take a fourth of the dough crumbles (I used 91 grams, but I used the extra tablespoon of milk - if you follow the recipe exactly, you can use 88 grams) and place in the pan.

Press up the sides and evenly over the bottom of the pan. Do the same with the other 3 tart pans.

Place in the fridge for at least 30 minutes or cover and refrigerate for up to 3 days.

Towards the end of the chill time, preheat the oven to 375 °F (190 °C) and place a baking sheet large enough to fit all 4 tartlets in the lower third of your oven.

After 30 minutes of chilling, place the tartlets directly onto the hot baking sheet and bake for 18-22 minutes, rotating halfway through if you notice them browning too quickly in certain areas, until the sides are nicely browned and the bottom has browned a bit.

Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for at least 15 minutes while you prepare the filling. After about 10 minutes, the crusts should be cooled enough for you to remove them from the baking sheet and place them on the cooling rack. Put the baking sheet back in the oven. Once baked, store the tart shells in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They also freeze well for up to 3 months.

Turn the heat to 350 °F (175 °C).

In a large microwave-safe mixing bowl, melt the butter at 50% in 10-15 second bursts until it’s melted.

Stir in the sugar, vanilla and almond extract and salt until combined.

Stir in the eggs until well combined, and then add the almond flour.

Bake for 25-28 minutes (I did 27) or until golden brown and no longer jiggly when the pan is tapped.

Place the baking sheet with the tartlets on a cooling rack. After about 10-15 minutes of cooling, they should be cool enough to remove from the baking sheet and place directly on the cooling rack.

I was able to easily remove them from the tart shell after 16 minutes but to be safe, I recommend waiting at least 30 minutes. I took another out 50 minutes after baking, and it was so sturdy that I could hold it with my hand.

Let cool completely, about 1 to 1 1/2 hours. If you're eating them the same day or the next day, you can store them in an airtight container at room temperature for about 1 day. Just make sure they're in a cool, dry place, not near a warm oven or in a humid spot. You can also refrigerate for up to 5 days. They also freeze well for up to 3 months.