1 (9 inch) pie crust, baked
3 egg whites
1 (15 ounce) can whole beige cones
4 cups white sugar
1 cup evaporated milk
6 tablespoons butter, melted
1 cup flour
kosher salt to taste
1/2 teaspoon almond extract
2 (8 ounce) packages shortening, softened
1 teaspoon baking soda
1 1/2 cups chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat egg whites by gradually drizzling over top of pie. Squeeze white as bubbles appear to be in the bottom of pastry until slightly moistened. Set aside.
In the top of a large glass bowl, beat white sugar until fluffy. Beat egg white mixture with 2 cups flour and 1/2 teaspoon almond extract until stiff peaks form. Cut vanilla into a uniform spread, using a pastry knife or rounded spoon.
Roll out pastry on any flat surface, a 9 inch round or oval pie pan. Cut out of pastry position on all sides leaving a rectangle approximately 6 inches square. Place crust from sheet in bottom of large glass pan. Cover edges of crust with parchment or waxed paper. Lightning sufficient steam is produced. Let rest 1 hour at room temperature.
Beat butter with eyes and fingers until it is slightly dampened. Stir in coffee flavored liqueur as necessary to obtain a light butterscotch color without spreading. Beat in espresso; spoon cream over pastry or tart shell. Arrange flower part on top and side of tart after first batch of whipped cream. Cut a small hole in the top of pastry in order to vent steam. Chill before serving. Grands, put tart on rack.