Mix the soft butter, powdered sugar, salt, cornstarch, wheat flour, and almond flour.
Crack the egg, then keep mixing until the dough forms.
Wrap it in cling film and refrigerate for 8 hours.
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm.
Transfer to the mold, shape the base together with the sides, and refrigerate for 30 minutes.
Bake for 20-25 minutes at 180°C.
You just need to beat the soft butter together with the sugar for 3 minutes, add the egg, almond flour, and freeze-dried strawberry powder, mix until homogeneous.
Place the dough at the bottom of the tart and bake for 10-15 minutes at 160°C.
Take it out and let it cool.
Mix all the ingredients except for gelatin, cook over medium heat until the first bubble.
Take it off the heat, add the bloomed gelatin, and stir until smooth.
Chill the cream down to 30 °C, then spread the frangipane cream on top and place it in the fridge for 2 hours.
Mix the strawberry purée together with the sugar and egg yolks, cooking over medium heat until the first bubble appears.
Add the bloomed gelatin together with the cream cheese and blend until smooth.
Cool down to 30 °C, add the lemon cream on top, and put it in the fridge for 2 hours.
Upon request, cover the surface with melted ruby chocolate and whipped cream (the cream should be slightly cooled), then refrigerate for 30 minutes.
Decorate with fresh strawberries, freeze-dried strawberries, and mint.
