ALMOND CREAM

Beat the butter with the sugar and the almond powder. Stir in eggs  gradually. Add to piping bag. Garnish each tart with 65 g. Bake at 170°c for about 10 to 12 minutes

CUSTARD

Soak the gelatin in cold water. Heat and add the milk with the boiling cream to the sugar, cream powder, flour, and egg yolk mixture. Boil for 2 minutes, then add the cocoa butter. Add the drained gelatin, then the butter, and finish with the mascarpone. Mix and cool quickly

BASIL PESTO

Mix up the basil pesto in a blender with ice before each serving to keep the chlorophyl healthy and beat like olive oil vinaigrette.

STRAWBERRY JAM

Cook the strawberry juice and sugar at 115°c in a saucepan, then add the strawberries. When the strawberries start to melt into the juice and the mix is lukewarm add the atomized glucose mixture, pectin nH, and tartaric acid. Cook at 104°c. Cool quickly. Garnish the tart.

FINISH

Cut the strawberries in half and place them lovingly on your dessert.