In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and grated Tonka bean.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
Place a tart ring (8 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheets.
Roll the dough gently until you have an even 3mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 8 hours or freeze.
In the bowl of a stand mixer fitted with paddle attachment, place butter, sugar, pastry flour and almond meal.
Mix until a sandy mixture forms.
Spread the dough on a baking tray with baking paper and refrigerate or freeze until ready to use.
In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
Add all other ingredients and mix to combine until well incorporated.
Pour the mixture into a pastry bag and set aside until ready to use.
Heat fan oven at 320F - 160°C.
Fill the shell with almond filling and smooth the top.
Garnish the tart with frozen berries and halved and pitted fresh cherries.
Bake for 35/40 minutes or until golden.
Let completely cool, dust with icing sugar and fresh berries on top.
Frozen berries: I bought fresh berries, then placed in deep freezer. I suggest not to buy in the frozen berries in the supermarket
Streusel: I suggest to prepare ahead