Fyrstekake (Norwegian Cardamom-Almond Tart)

In the mood for something different for dessert?  Something not overly sweet?  Look no further, here's a good treat.  Bonus: it's quite pretty, so if you are looking for a good presentation, this works well.  I give this 9/10, as it's a bit involved, but not too complicated (and tasty, of course).

Link to original recipe: https://www.epicurious.com/recipes/food/views/yarnall-familys-fyrstekake-norwegian-cardamom-almond-tart-51135090

Ingredients: 

Crust--
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cardamom (fresh ground is preferred)
1/4 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, softened
1/2 c. sugar
1 large egg yolk
2 tsp. whole milk or heavy cream (I used the latter)

Filling--
unsalted butter (to grease tart pan)
2 c. slivered almonds (or ground almond meal)
1 c. powdered sugar
3/4 tsp. ground cardamom (fresh ground is preferred)
1/4 tsp. fresh grated nutmeg
3 large egg whites
1/2 tsp. vanilla extract
1 large egg yolk plus 2 tsp. water, mixed together in small dish

Special equipment: 
9 in. diameter tart pan with removable bottom (I used one that was slightly larger, so I didn't have as much dough left to do the top shapes design)

Instructions:

1. Prepare crust: in a medium bowl, whisk together baking powder, cardamom, and salt.  Set aside.

2. In the bowl of an electric mixer, beat together the butter and sugar until pale and fluffy (around 3 minutes).  Beat in egg yolk and milk.

3. With mixer on low, gradually mix in reserved dry ingredients mixture.  Mix until just combined.

4. Shape dough into a ball, then break off 1/4 of the dough.  Reshape both into balls, then flatten into disks.  Cover each separately (I used plastic wrap) and chill for at least 2 hours, or up to overnight.  (I went around 3 hours)

5. Butter tart pan. Remove dough disks from fridge.  Break the larger one into chunks and spread out over prepared tart pan.  Press to mold into tart pan using fingertips.  (Mine went about halfway up sides of tart pan and this was perfect once it baked). 

6. Roll out smaller disk and cut out decorative shapes, place on a parchment lined baking sheet.  Cover the shapes and tart pan and return to fridge for 1 hour.

7. Heat oven to 350°F. In a food processor, pulse almonds, powdered sugar, cardamom, and nutmeg until almonds are finely ground.  Pour mixture into a large mixing bowl.

8. In a medium bowl, use and electric mixer to beat egg whites with vanilla until medium peaks form.

9. Gently fold egg whites into almond mixture in large bowl.

10. Fill chilled tart crust with mixture, spreading top out evenly. 

11. Place cutouts atop mixture, then brush with egg yolk wash.  (I also brushed the edge of the tart crust.)

12. Bake until crust and cutouts are golden brown and filling is set, 30-35 minutes (it was 30 for me).

13. Transfer to wire rack and let cool completely before removing side piece.  Cut up and enjoy! (I forgot to take pic of tart before cutting, so only have the piece to show)