Step 1

Here is the order in which it is best to make the recipe. Begin with the shortbread (bake 30mn). Make the Chantilly whipped cream (store in cold). Prepare strawberries and decoration ingredients just before assembly.

Step 2

Roast the hazelnuts in the oven at 160 ° C for 30 minutes. After roasting, you can rub them against one another to roughly remove skin. Once cooled, chop them with a knife. Mix the butter and brown sugar, add the flour and hazelnut powder, mix again. Bake at 155°C for 35 minutes. Coarsely chop the cooked shortbread. Melt the chocolate in a double boiler and mix with shortbread, hazelnuts and fleur de sel. Spread in the tart rings. Set in the freezer for 30 minutes.

Step 3

Bring together in a mixing bowl “cul-de-poule”: both creams and mascarpone (all cold), the vergoise and zest the lime. Whisk vigorously with a whisk until the texture holds together. Keep the Chantilly in the refrigerator before using (While you prepare the strawberries and decorations). Tip: All ingredients and even your whisk and bowl must be very cold! Be careful not over whipped the cream, otherwise it may grain.

Step 4

Bevel cut the strawberries in halves so you can use as well the large and small ones and sprinkle with brown sugar. Take the Chantilly cream out of the cold. Put it in a piping bag and with a 10mm Ø nozzle/tip, pipe small balls of different sizes. Place the strawberries harmoniously on whipped cream peaks. Zest half a lime over the tart, then cut the lime into segments. Decorate with half segments, small lemon balm leaves and a few wild strawberries. Keep in the refrigerator before serving.