Mix and whip lightly the egg yolks with the sugar. Meantime, sift together flour with baking powder and salt. Add the soft butter into the whipped egg yolks, strawberry granules and then the sifted products. Spread out at 5mm and place into the round mold and rectangle frame. Let rest 30 minutes before pre-baking at 160ºC for 20 minutes vent open.
Heat up the puree with the inverted sugar. At 50°C, add the mixture of sugar/pectin. Bring to the boil for 1 minute and cool down rapidly pouring the hot mixture onto a silicon mat with borders.
IMPORTANT: Mix the gel through the hand mixer to get a less resistant final texture.
Hydrate the gelatin into cold water. Heat up 125g of puree with the sugar at 85ºC and add the melted gelatin. Pour directly the remaining cold puree into the first mixture and, at 21ºC, add the whipped cream. Mold and freeze.
Cook the syrup at 121ºC and pour gradually into the whipped egg whites. Whip until consistency.
Melt the chocolate until 40/45ºC. Bring to a boil the milk, with the puree. Add the hydrated and melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate to obtain a perfect emulsion using the hand blender. Add the cold liquid cream and let crystallize minimum 8 hours in the refrigerator. Whip to consistency for piping.
Mix all ingredients together.
For assembling, heat up at 75ºC for spraying onto the tart.
Decoration wit Love birds.