Method :

Preheat the oven to 350F. Grease and line a pie pan with parchment paper. Put aside. In a saucepan, heat the butter with the sugar, dissolve well. Add the vanilla and 35% cream. Mix well. Add the walnuts last, mix again and add to your tart pan, pressing evenly. Bake for about 7 minutes. Let cool completely. Cut the strawberries vertically and place them all along the mold and in the center. Keep the rest of the strawberries for later.

Method :

In a saucepan over low heat (little broth) heat the cream, vanilla, powdered sweetener and butter for about twenty minutes. Remove from heat and wait 5 minutes. Incorporate the dark chocolate pieces and the cocoa butter tablets. Melt everything and add it to your tart base, directly on the strawberries. Refrigerate.

Method :

In a saucepan, cook the strawberries, half a cup of water and the vanilla. Transfer to a blender foot. In a small bowl, dilute the neutral gelatin with a quarter cup of cold water. Add it to the pot of strawberries. Pour the mixture onto the chocolate fondant. Place in the refrigerator for 4 to 6 hours before enjoying! 🤎