225g Butter
125g Icing Sugar
8g Salt
1 Egg
350g Flour

Using a paddle attatchment, soften the butter. Add in the icing sugar, salt, egg and sifted flour. Roll out the dough to 3mm thickness and line a 9 inches pie plate. Bake the crust at 165°C for 8 minutes

100g butter
100g Almond flour
100g Granulated sugar
1 Egg

Start by whisking the room temperature butter and incorporate the almond flour. Add in the sugar and the egg. Pipe the almond cream on the tart shell base and bake at 180°C for 3 to 5 minutes.

145g Milk
½ Vanilla bean
8g Hydrated gelatin sheets
200g Ivana 30% White Chocolate
19g Deodorized
cocoa butter
290g Cream
300g Strawberry Filling & Topping

Bring to a boil the milk and vanilla. Add 8g of gelatin into the hot milk and stir until fully combined. Soften the Ivana 30% White Chocolate and combine with 20g of melted cocoa butter. Pour the hot milk onto the white chocolate and mix. Whip up the cream and fold it in the white chocolate. Add in the Strawberry Filling & Topping and combine delicately. Transfer the mousse in a mould and freeze 8 hours or overnight overnight. Place the frozen mousse on top of the crust and almond cream right before glazing.

500g Nappage Glaze Red
250g Mirror Glaze Neutral
250g Water

Boil the Nappage Glaze Red together with the Mirror Glaze Neutral. Add in the water to dissolve the glaze and cool it down to 50°C. Cover the frozen mousse entirely and let the glaze set. Dip fresh strawberries into the glaze for decoration.