Blend the butter with a mixer, pour in the icing sugar, the tant pour tant and the flour. Add the eggs and the second flour. Mix everything together then empty to a plate covered with cling film.

For individual tarts: roll out to 2 1/2 using the Rondo rolling mill and cut into 12 cm Ø discs. Place on a baking sheet in the refrigerator for 30 minutes before using it to line the moulds. Butter rings that are 8 cm in Ø and 2 cm high, line them with the pastry and cut off the excess. Set aside for 1 hour in the refrigerator before storing in the freezer.

For desserts: roll out to 2 1/2 using the Rondo rolling mill and cut into 23 cm Ø, 27 cm Ø and 32 cm Ø discs. Place on a baking sheet in the refrigerator for 30 minutes before using it to line the moulds. Butter rings that are 17 cm, 21 cm and 28 cm in Ø and 2 cm high, line them with the pastry and cut off the excess. Set aside for 1 hour in the refrigerator before storing in the freezer.

For individual tarts: place the bases on black baking sheets covered with silicone paper, top with greaseproof cases. Fill with dried beans or pellets and put in an oven at 170°C for about 20 minutes. Leave to cool and remove the cases.

For desserts: place the bases on black baking sheets covered with silicone paper, top with silicone paper or aluminium discs larger than the base. Fill with dried beans or pellets and put in an oven at 170°C for about 25 minutes. Allow to cool and remove the silicone paper discs.

Beat the yolks, whole eggs and the large amount of sugar with a whisk in a mixer bowl.
In another mixer fitted with a whisk, beat the egg whites and add the remaining sugar.
Mix the beaten egg whites with the first mixture and finally add the sifted flour.

Weigh the biscuit at 600 grams and spread evenly on a silicone mat on two 60 x 36 cm baking sheets.
Bake at 230°C for about 6 minutes in a fan-assisted oven. Turn out onto a rack.

Soak the gelatine in cold water 20 minutes before use.

Heat one third of the purée. At 45°C, add the sugar-pectin mixture and bring to the boil. Remove from the heat and add the gelatine, drained and wrung out beforehand.

Blend with the rest of the purée and then pour in the cocoa butter gradually, mixing to emulsify.

Bring the water and sugar to a boil in a saucepan, add the hibiscus flowers and simmer for 20 minutes.

Filter and use immediately or store in an airtight container.

Immerse the rhubarb in the boiling hibiscus juice and poach for about 20 minutes.

Ensure the rhubarb stays crunchy.

Drain and then cool the rhubarb.

Soak the gelatine in cold water twenty minutes before use.

Heat one third of the liquids with the caster sugar to 50°C.

Add the drained gelatine, mix and then pour over the remaining two-thirds of the mixture while mixing with a whisk.

In suitable flexipans (14cm diameter for the 4-portion and 18cm diameter for the 6-portion), carefully arrange the poached rhubarb and then add the strawberry jelly.

Allow the jelly to set and then freeze.

In a previously sealed baked pie crust. Place a disc of Viennese biscuit soaked in hibiscus juice.

Top with the strawberry cream and smooth.

Cover the strawberry rhubarb jelly centre with a neutral mirror topping.

Place the topping in the centre of the tart and decorate with halved strawberries.