This tart is a variation on gallette des rois (king cake), the French cake served in January for Epiphany, with a bean or charm baked inside. Basically, this frangipane is a mixture of almond cream and custard. In this recipe, we use the classic ratio of 1/3 pastry cream and 2/3 almond cream. The result is remarkable and if you try this recipe, you may well find it difficult to wait for January 6th to make it again!