Strawberry and nougatine tart

For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
1 egg yolk
1 pinch of salt
Red colouring
Mix all the ingredients together, make a ball, roll it out and place in a cool place for 1 hour. Roll out the dough and bake at 170°C for 10 minutes, then poach the almond cream and continue baking.

For the almond cream
50g of softened butter
50g sugar
50g almond powder
1 egg
Mix all the ingredients together.

For the nougatine
150g caster sugar
65g oven-roasted flaked almonds
Make a caramel then pour in the almonds. Stir well, spread between two sheets of paper and quickly cut out the nougatine before it cools completely.

Make a whipped cream and pipe it onto the cooled tart. Place the strawberries and nougatine on top. You can add a few mint leaves