Mix icing sugar, almond powder, flour, salt and butter together to obtain a sandy texture. Add eggs gradually until smooth dough is obtained. Wrap in pastic clingwrap and put in the fridge to stabilize for easier rolling out. Once stablized roll out and fit onto tart pan. Line the pan with plastic clingwrap and fill with baking stones or beans; this will prevent the tart from shrinkage around the walls.
Bake at 180°C (356°F) for 20 minutes. Remove from oven and empty baking stones or beans, discard the plastic clingwrap and put tart back into oven until golden. Unmold tarts and place on cooling rack.
Store baked tarts in cardboard box with silica to prevent humidity from atmosphere and softening.