Strawberry tart

Mix the creamed butter, salt, icing sugar, finely ground almonds, eggs and the smaller portion of flour. Do not beat the mixture.
Once the mixture is well incorporated, add the remaining flour.
Store in the refrigerator or spread out immediately to a thickness of 2-3mm. Bake on a perforated tray at 310°F (155°C).

Use a rolling pin to break the shortcrust pastry into large pieces, then add in the brown sugar and crêpe dentelle. Melt the butter and the IVOIRE 35% separately at 100-120°F (45-50°C). Use the back of a knife to score the vanilla bean. Use a spatula to delicately mix the ingredients together. Immediately put the mixture in a ring and press down with a spoon. Store in the freezer.

Heat the smaller portion of cream and glucose, then make a ganache by gradually combining the hot cream with the melted IVOIRE 35%. Add the larger portion of chilled cream and strawberry purée to the ganache. Leave to set in the refrigerator for at least 3 hours before whisking, for a melt-in-the-mouth texture.

Heat the strawberry and passion fruit purées and glucose together at 105°F (40°C). Add the pectin and sugar mixture, bring to a boil and finish off by adding the rehydrated gelatine. Boil again for 1-2 minutes. Pour into a silicone mould of the same diameter as your tart, to a depth of 5mm. Store in the freezer.