Cost Breakdown

Critical Success Points

• • Do not over‑work the shortcrust pastry
• • Blind bake the tart base (do not over‑brown)
• • Achieve the correct consistency of the strawberry marmalade
• • Bake the almond cream without cracking
• • Proper thickening of the strawberry pastry cream
• • Delicate incorporation of the whipped cream
• • Glazing the strawberries before the gelée sets

Safety Warnings

• • Be careful of burns when handling the oven and hot pans
• • Use a well‑sharpened knife with caution
• • Raw eggs pose a salmonella risk; cook them properly in the pastry cream
• • Pectin can cause hot splatters; add it slowly and stir constantly