For the dough, mix the fat, icing sugar, flour, egg yolk and salt with the dough hooks of the hand mixer. With cool hands knead to a smooth dough. Wrap in foil and leave to cool for approx. 30 minutes.
In the meantime, chop the almonds coarsely for the filling. Melt 200 g sugar, syrup and lemon juice to a light caramel, finally add the almonds. In a second pot, bring whipped cream, remaining sugar, fat and honey to the boil and stir into the caramel.
Let it cool down. Halve the shortcrust pastry. Roll out one half to a circle (approx. 26 cm Ø) on a floured work surface. Place in a greased springform pan (24 cm Ø). Press the protruding edge onto the edge of the springform pan.
Place the almond filling on top, smooth it down and brush it with some whisked egg yolk. Roll out the rest of the short pastry thinly. Cut out a circle of 24 cm Ø and lay it on the filling. Prick several times with a fork and brush with whisked egg yolk.
Cut out moons from the dough remains, place them on the lid and also brush them with egg yolk. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes. Then cool down and dust with icing sugar.
Results in about 16 pieces.