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1 - Sweet dough

	Flour T45		250 g
	Butter		150 g
	Icing sugar		95 g
	Almond powder		30 g
	Egg		1
	Salt		1 pinch
	Vanilla Extract		as much as needed

Blend together the butter at room temperature,the icing sugar, the salt, the egg, the vanilla, and the almond powder. Sieve the flour, pour into the mixture and fold together without overmixing. Place the mixture in the refrigerator. Line the tart pans and bake the crust lightly.

2 - Almond cream

	Almond powder		150 g
	Caster sugar		150 g
	Butter		150 g
	Eggs		150 g

Mix gently all the ingredients together. Spread a thin layer of the almond cream on the lightly pre-baked crusts. Bake them again in the oven at 180°C for seven minutes in order to thicken the almond cream. Place aside.

3 - Fromage blanc cream

	Fromage blanc		100 g
	Caster sugar		10 g
	Gelatine leave		1
	Heavy cream, whipped		30 g
	Boiron Lemon Sticks		10 g

Plunge the gelatine into cold water, whip the fromage blanc with 1/3 of the cream and the sugar. Whip the rest of the cream, incorporate the melted gelatine, the fromage blanc and the minced fruit sticks to create an even mixture. Cast into domes of 3.5 cm in diameter and freeze.

4 - Strawberry mint gelée

	Boiron Strawberry Mint Puree		375 g
	Caster sugar		10 g
	Gelatine leaves		10 g
	Diced strawberries		75 g

Plunge the gelatine into cold water. Heat 1/3 of the fruit puree and dissolve the gelatine in it. Add the rest of the puree and the diced strawberries. Leave to thicken slightly before casting. Inlay with the fromage blanc and freeze.