The subtle marriage of strawberries and almond cream on a light bed of whipped cream.


400 g of strawberries approximately
For the frangipane cream :
75 g butter
60 g powdered sugar
60 g almond powder
1 egg
75 g of pastry cream
Brown rum
For the almond pastry :
125 g of butter in ointment
40 g powdered sugar
20 g caster sugar
25 g raw almond powder (unbleached)
1 egg
175 g of fluid flour
For the whipped cream :
250 g of cold full cream
50 g powdered sugar
For the topping :
pie topping
red food coloring
strawberry jam


1 Prepare the pie dough: Mix all the ingredients in the order listed to obtain a homogeneous ball. Let rest in the refrigerator for about one night.

Make the frangipane cream: Mix all the ingredients in the order, in the hot pastry cream.

Flavor with rum and vanilla. Set aside and let cool.

Greasily butter a 20 to 22 cm diameter and 2.5 cm high pie circle (or mold). Place it on a sheet of baking paper on the baking sheet, line it with the pastry and quilt. Spread the frangipane cream on the bottom of the pie. Bake for about 20 minutes at 200°C. Remove from oven and let cool completely.

Spread a little hot strawberry jam on the pie and put back in the refrigerator.

To finish

Whip the cream with the powdered sugar and vanilla. Spread the whipped cream over the frangipane cream by about 1 cm. Level off well. Keep the surplus for the decoration. Put the tart in the freezer for at least 2 hours. This will allow you to place the strawberries on the whipped cream without them sinking. Wash and hull the strawberries, arrange them harmoniously on the tart base. Prepare the glaze and color it with a little red dye to improve the appearance. Brush the glaze over the strawberries, pressing lightly to ensure that the strawberries stick together. Decorate with a string of leftover whipped cream using a piping bag. Store in the refrigerator until serving. Be careful with the defrosting time of the bottom: it takes about 2h30.

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