crust:
1 22 cm blind-baked tart shell
filling:
96 g raw almonds
64 g castor sugar (divided into two equal parts)
64 g unsalted butter (softened)
1 large egg
¾ tsp almond essence
1 tbsp custard powder
¼ tsp salt
32 g brown sugar (melted with a little butter)
1 fresh pineapple (skinned, cut into rings and halved)
2 tbsp dark rum (optional, for glaze)