Sweet dough


  1. Combine the icing sugar, flour, almonds, salt and butter.
  2. Once you obtain a fine powder, add the eggs.
  3. Put the dough in the refrigerator to cool.


Almond Cream


  1. Cream the sugar and butter, add thealmonds and eggs, then add the cream powder.
  2. Put in the refrigerator to cool.


Blackcurrant compote


  1. Heat the crème de cassis blackcurrant liquor to 40°C/104°F; add the sugar mixed with the pectin.
  2. Boil for 2 more minutes, then refrigerate.


Violet whipped cream


  1. Soak the sheet of gelatine.
  2. Boil the cream then pour over the white chocolate and add the gelatine.
  3. Keep in the refrigerator overnight.
  4. Whip the cream, add flavour and colour before serving, depending on the desired result.


Assemble and add the finishing touches


  1. Line a tart pan with the dough and pipe the almond cream in pillowy folds.
  2. Bake in a convection oven at 170°C/340°F for 12 minutes.
  3. After cooling, top with the blackcurrant compote.
  4. Pipe the violet whipped cream and garnish with a few strawberries.