Mix the almond powder, the honey, the liquid cream, the egg whites and the liquid vanilla together.

With a fluted tip, poach a 20cm thick circle on a baking plate.

Sieve the almond powder, the caster sugar and the flour together.

On the side, raise the whites with 35g of sugar and delicately incorporate them to the first mix using a spatula.

Pour the mix at the centre of the circle and bake at 145°C during 45 minutes.

Mix all ingredients and bring to a boil while mixing with the split vanilla pod.

Bring 100g of pastry cream to 25°C in a saucepan and add the butter at room temperature, the pistachio paste and the kirsch.

Gently beat with a mixer to raise the mix slightly.

To finish, shape into rosettes on the baked biscuit once it is cool.

Lay the strawberries on the tart delicately and add some nice red fruits for the décor.