Preheat the oven to 165º Celsius.
Use a mixer to blend the ingredients together.
Cut the butter into small cubes and place them in the bowl.
Add flour, sugar, salt, and almond flour and let the mixer run until you have a sandy consistency.
Add the eggs and let it run until you have a ball.
Roll out the dough on the table to a thickness of 2 mm.
Cover with plastic wrap and chill it for at least 3 hours.
Grease small tart molds (e.g., Pavoni) with butter and cut the dough to fit.
Bake them in the oven for 15 minutes.
Bring the three purées to a boil in a medium-sized pot.
Whisk eggs, sugar, and egg yolks together in a small bowl.
Slowly add the hot purée mixture to temper.
Cook the mixture to 82° Celsius and stir in the gelatin so it blends well.
Remove the pot from the heat and let it cool to 35° Celsius.
Add butter and create an emulsion using an immersion blender.
Let it cool to room temperature afterward.
Store in the refrigerator.
Bring the purée and sugar to a boil in a pot.
Add the gelatin.
Pour it into a mini mold and freeze (here a Pavoni Pavocake Planet Mini Silicone Mold is used).
Bring 250 grams of 50% cream, glucose, and invert sugar to a boil in a pot.
Pour the mixture over the chocolate.
Create an emulsion using an immersion blender.
Add the cold 50% cream.
Cover it and place it in the refrigerator.
Bring mirror gel and water to a boil.
Cover and cool it down.
When it's at 55° Celsius, it's ready to be used.
Mix everything together in a pot and bring to a boil.
Pour it into a piping bag with a nozzle.
Place the almond cake at the bottom of the tart.
Create a hole in the center and add the strawberry gelée to it.
Fill the rest of the tart with your berry cremeux. Use a palette knife to smooth the top.
Whip the ganache and transfer it to a piping bag.
Spread the ganache over the tart.
Turn the tart upside down and freeze for 30 minutes.
Take your raspberry gelée and put it on a stick.
Dip it in your glaze and place it on top of the tart.
Enjoy.
