Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.

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Hazelnut almond cream: Mix the butter with the icing sugar and the powders with a mixer, then add the eggs and the rum. Set aside in a cool place.

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Strawberry confit: Heat the strawberries, redcurrants and purée together. Then add the pectin sugar mixture. Bring to the boil, add the lemon juice, then blend the mixture and bring to the boil again.

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Mara des bois strawberries: Cut the strawberries harmoniously in different heights.

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Vanilla whipped cream: Heat the liquid cream with the scraped half of the pod, add the gelatine mass and blend the rest. Leave to stand for 12 hours at +4°C, then whip the mixture.

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Lemon confit: Blanch the peel three times. Heat the sugar, lemon juice and zest and cook for about 45 minutes over a moderate heat. Once cooked, blend the lemon zest and adjust the texture with the cooking syrup. Cool and then put in the pocket.

ASSEMBLY

1: Trim the crown tart base to obtain a smooth, clean appearance.

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2: Poach the almond cream into the tart and add pieces of strawberries. Bake the whole at 150°C for about 20 minutes.

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3: Add the strawberry confit to the cooked almond cream.

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4: Arrange the strawberries on the confit.

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5: Make poaching points on the strawberries. Add a few fresh strawberries on top.

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6: Add some fresh almonds to the top of the tart.

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7: Put a few dots of lemon confit on top of the tart.