Step 1: Sweet peppery dough
- Cream the softened butter with the sifted icing sugar. Add the almond powder, fine salt and pepper from the mill. Add the flour then the eggs.
- Knead without adding too much sugar. Keep in the refrigerator.
- Roll out the dough to 2.5mm thick.
- Line the tart ring and refrigerate.
- Bake blind for 15 to 18 minutes at 160°C.
Step 2: Spiced almond cream
- Cream the softened butter with the icing sugar, add the almond powder and the cornstarch.
- Gradually add the tempered eggs without emulsifying and season.
Step 3: Strawberry, candied tomato and basil compote
- Wash, hull and cut the strawberries into pieces.
- Drain the candied tomatoes and cut them into pieces.
- Heat everything in a saucepan, add the sugar and pectin beforehand.
Assembly and finishing
- Poach the almond cream in the base of the pre-cooked tart and cook again for 10 minutes at 170°C.
- Once cooked, set the pie aside at room temperature.
- Cover the bottom of the tart with the previously cooled compote.
- Wash, hull and cut the strawberries.
- Prepare the candied tomatoes, mozzarella balls, and rocket salad and arrange all the ingredients.
- Season with a few turns of the black pepper mill, a little fleur de sel, olive oil and balsamic vinegar.
