Strawberry Heart Tart crispy and melt-in-mouth

Making the sweet dough:

1 Let the butter soften at room temperature, cut into dice for 1 hour.

2 Put the soft butter in a mixing bowl with the icing sugar. Work to cream everything together using a spatula.

3 Add the almond powder and mix.

4 Add the flour and lemon zest. Add the egg and start to combine the ingredients with a spatula, then finish by hand until you get a well homogeneous mixture. Don't overwork the dough.

5 Place on plastic wrap, spreading it into a rectangle, wrap completely and chill overnight.

6 The next day, preheat the oven to 330°F (165 °C).

7 Place the dough on a floured work surface and roll out to 3 mm thickness. Roll the dough onto the rolling pin.

8 Place the heart-shaped ring on a silicone mat on a baking sheet. Unroll the dough over the ring and line the mold. Roll the rolling pin over the ring to cut off the excess dough and remove the trimmings. Adjust the lining if needed, then cut away any excess dough with a knife if needed.

9 Bake at hot oven temperature for 15 to 20 minutes, the dough should be golden.

10 After baking, carefully remove the ring.

Making the almond cream:

1 Preheat the oven to 345°F (175 °C).

2 Let the butter soften at room temperature, cut into dice for 1 hour.

3 Put the soft butter in a mixing bowl, then cream it using a spatula.

4 Add the sugar, egg, almond powder and rum. Work gently together with a whisk.

5 Pour the almond cream onto the tart base, spread it and smooth it with a small spatula.

6 Prepare the egg wash by mixing the remaining egg with the cream. Pass through a fine strainer to get a smooth egg wash, then properly brush the edges of the dough with a brush.

7 Slice the strawberries into not-too-thin rounds, then distribute them over the almond cream.

8 Place in a hot oven at 345°F (175 °C) for 12 to 13 minutes.

9 Let cool completely on a rack.

Making the strawberry jam:

1 Soak the gelatin in cold water.

2 Cut the strawberries, then place them in a saucepan.