Ingredients for the sweet pastry

  • 120 g butter
  • 80 g icing sugar
  • ½ vanilla pod
  • 1 pinch of salt
  • 1 egg
  • 25 g powdered almonds
  • 200 g flour

To prepare the sweet pastry

Mix the softened butter, icing sugar, scraped vanilla pod and salt. Once the mixture is uniform, add the egg, then the ground almonds followed by the flour. Once this mixture is uniform, make a ball and wrap it in cling-film. Leave to stand in the fridge for 30 minutes. Roll the dough to a thickness of 2–3 mm. Cut out a circle 18 cm in diameter.

Ingredients for the almond cream

  • 125 g butter
  • 125 g sugar
  • 2 eggs
  • 125 g ground almonds
  • 15 g flour
  • 15 g brown rum

To prepare the almond cream

Mix the softened butter with the icing sugar. Once the mixture is uniform, add the egg, beat well, then add the ground almond, the flour and finally the brown rum. Preheat the oven to 170 °C on the PizzaPlus setting. Spread the cream on the pastry disc, then cook for 20 minutes.

Ingredients for the pastry cream

  • 250 g milk
  • 3 egg yolks
  • 50 g sugar
  • 25 g custard powder
  • ½ vanilla pod

To prepare the pastry cream

Beat the egg yolks and sugar. Scrape the vanilla pod into the milk and bring to the boil. Add the custard powder to the beaten eggs, then pour in the hot milk. Return to the pan, bring to the boil and cook for 5 minutes before setting aside in the fridge.

Ingredients for the meringues

  • 50 g egg white
  • 50 g sugar

To prepare the meringue

Preheat the oven to 90 °C on the hot air setting. Beat the egg whites and sugar to form peaks, then shape into small balls. Place in the oven for 60 minutes.

Ingredients for the garnish

  • 20 Gariguette strawberries
  • Seasonal berries

Wash and trim the strawberries. Using a pastry bag, spread the cream on the tart base. Arrange the strawberries and other berries attractively. Garnish with the small meringues.