Toss toasted almonds with 8 tablespoons melted butter and 2 teaspoons salt. Set the mixture aside.
In a large mixing bowl, combine the 00 flour, almond flour, sugar, cinnamon, vanilla powder and remaining 1 teaspoon salt. Then, use a blender to mix the cream, lemon zest and remaining melted butter with the dry ingredients until incorporated.
Spoon the filling into the tart shells (we use 4-inch rings, but this recipe will work well in a 9- to 10-inch ring) and top with almonds. Bake until the bottom of the shells are dark golden brown.