Beat butter and powdered sugar until creamy.

Add egg and vanilla extract, mixing until just combined.

Sift in flour and salt, then beat until no dry spots remain.

Transfer the dough to a flat surface. Smooth the dough gently with a scrapper or palm. Don’t overdo it. Wrap the smoothened dough in plastic wrap, and chill for 1 hour.

Leave the dough on the countertop for a few minutes. Dust the rolling surface with flour and roll the dough to 3mm thickness, place it in a 20cm tart pan, and trim the edges by rolling the rolling pin through the edges or using a sharp knife. Freeze for 30 minutes.

Preheat the oven to 180°C/350°F.

Remove from the freezer and prick with a fork over the surface. Press baking paper or aluminium foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice/rock salt making sure they’re fully distributed over the entire surface.

Place it in the preheated oven. Blind bake with weights for 15 minutes. Transfer the crust to a wire rack and remove weights and foil. Then bake uncovered for 10 minutes more until golden.

Transfer to a wire rack and cool completely.

Soak almonds in 100g/1/3 cup warm milk for 10 minutes. Peel and blend into a paste using the milk used for soaking.

In a saucepan add remaining milk, sugar, and white chocolate and cook on medium-low heat until the white chocolate is melted.

Remove from heat, stir in almond paste, cream, and agar-agar. Cook until bubbles form at the edges. Strain the mix, and pour it onto the tart crust. Refrigerate for 1 hour.

Mix pomegranate juice and agar-agar, and cook on low heat until bubbly.

Pour gently over the panna cotta layer and chill for 1 hour.