Prepare the crispy croissant dough shell

• Line the tart pan with the cold croissant dough, pressing it into the edges
• Prick the base and chill until firm
• Bake blind until deeply golden and crispy

Make the almond cream

• Cream the softened butter with the sugar
• Beat in the eggs, then fold in the almond powder

Bake the almond cream layer

• Spread the almond cream over the cooled shell
• Bake until set and lightly golden

Cook the strawberry coulis

• Blend part of the strawberries with the lemon juice
• Cook down until slightly thickened, then cool

Bake the vanilla choux biscuit

• Bring the milk and butter to a boil, then beat in the flour
• Dry the paste, then beat in the eggs and vanilla
• Spread thinly and bake until set

Make the vanilla whipped ganache

• Heat part of the cream and pour it over the white chocolate with the gelatin
• Emulsify, add the remaining cold cream and the vanilla
• Chill, then whip to a light ganache

Assemble the tart

• Spread the strawberry coulis over the almond cream
• Lay the vanilla biscuit on top
• Pipe the whipped ganache inside the shell and over the biscuit

Finish and serve

• Arrange the sliced strawberries on top
• Coat with the remaining strawberry coulis
• Chill before slicing