Put the softened butter at room temperature in a bowl and gently dissolve it using a whisk.Add 50 sugar and a little salt and stir with a whisk. Turn the whisk sufficiently until the sugar creak is halved and smooth ivory turns white. Add 1 egg and whisk vigorously so that it does not separate. (Even if the egg is separated, ignore it and stir vigorously.)

Beat in eggs, scratch about 1cm of vanilla bean and add. Add 1/2 vanilla oil. If neither is available, replace it with 2 tsp of lemon juice. Mix well, too, and then add the softened flour and almond powder.

Throw the whisk you were holding, hold a silicon spatula, stand a spatula, and knead it in a powerful straight line. Touch it with a spatula to make the dough into a lump.

Put it in a sanitary plastic bag and put it in the refrigerator for about an hour. If you don't have time, leave it in about 30 minutes.

After finishing the tissue in the refrigerator, place parchment paper or vinyl on the workbench, sprinkle a little flour, and then place the dough on it and push it using a rolling pin. (The dough may stick to the rolling pin, so it is recommended to lightly coat the palms and rolling pin with flour.) Push it flat with a rolling pin, about 0.3cm thick. If you push only in one direction, it's not uneven, so let's push in many directions.

Put your palm into the parchment paper (or vinyl) on the floor, lift the parchment and turn it over on the tart pan.

The dough may be floating on the floor and side, so use your fingers to press it down to keep it in shape, and carefully peel off the parchment paper (or vinyl). It comes off neatly. Cut the outside of the surrounding tattered area well using scissors or a knife, and pinch the dough on the side with your fingers to shape it.

Put the softened butter in a large bowl and gently beat it using a whisk, then add sugar and salt, beat enough, add eggs, mix well, and add lemon juice. Add the sifted almond powder and soft flour and mix them roughly using a silicon spatula until the powder is not visible. Put almond peeling in the pre-made tart paper and touch it flat. Bake a preheated oven at 180 degrees Celsius for 30 to 35 minutes.

Place the cooked tart on a cooling net and cool enough. Remove from mold after cooling.

Break 2 yolks into a bowl and mix well. Add sugar and mix well. When the sugar is half gone, add the sifted flour and mix.Put milk and lemon oil in one pot, mix well, and simmer. When it starts to boil, drain the boiled milk from the heat into the egg mixture and mix well.

Put the egg dough with milk on a gas stove (low heat) and boil it to a warm boil. Keep stirring and simmering so that it does not to prevent clumping. As you boil it, you can see the lumps in the area. When small chunks start to look messy, remove from the heat and gently loosen them using a whisk, add soft butter and mix them evenly.

Let's slice tangerines thinly with the skin as shown in the picture. After slicing, peel the edges one by one and cut them in half.

Let's spread custard cream on the tart smoothly and stack the cut tangerines on top and put them on top to make it look delicious. If you put it on nicely, cut it into pieces and eat it right away.