Strawberry tart

Cut the butter into small pieces, sieve the flour, baking powder and salt. Rub together the dry ingredients (sieved powders and caster sugar) and the butter to make a crumb consistency. Make a well in the middle and add the egg. Mix but do not work too thoroughly. Cover the pastry with film and keep cool for 2 hours. Roll out the pastry to 2mm thickness, cut strips as wide as the height of the circles. Roll the strips of pastry around circles of two different sizes. Place in the oven at 150°C and leave to cook for 10 minutes. Leave to cool.

Soak the sheets of gelatine in cold water. Heat the liquid cream and pour it over the white chocolate and drained gelatine. Incorporate the mascarpone and the strawberry puree, process and place in the refrigerator.

Scrape the vanilla pod and remove the seeds. Combine the eggs, egg yolks and sugar and then incorporate the cream powder, ground almonds and thick cream. Pour into a mould to a depth of 1cm, cook in the oven at 160°C for 10 to 12 minutes. Leave to cool, cut into cubes and put to one side.

Heat the Ponthier fruit purees and the inverted sugar to 45°C. Mix the sugar and the pectin NH, add the fruit purees, and bring to the boil. Remove from the heat and add the balsamic vinegar. Put to one side.

Pour the water and the sugar into a pan and heat to 45°C. Then add the Stab Super Neutros mixed with the atomized glucose and the dextrose, bring to simmering point. Pour over the Ponthier strawberry puree, process for 2 minutes, leave to mature in the refrigerator for 24 hours before placing in the sorbet maker.

Mix all the cold ingredients together. Preheat the oven to 165°C, crumble the dough onto a baking sheet, place in the oven and leave to bake for 10 to 12 minutes. Leave to cool.