Easter crown tart

Roll the pastry into a 3 mm thick disc and prick it.

Drop the dough over the prepared 10-inch pan, press gently from the centre towards the edges, trim the excess and even the borders.

Cut the centre with the 4-inch tart ring to make the wheel. Wrap a strip of dough around the greased tart ring.

Freeze 10 minutes, shave off excess pastry, and keep the shell refrigerated until ready to bake.

Blind bake the crown 20 minutes.

Spread with almond cream and bake 35 minutes more.

Cool, demould, and smooth the crust surface with a microplane.

Spread the raspberry jam. Whip the vanilla ganache montée to medium soft peaks.

Pipe the ganache with a Saint-Honoré tip and decorate with red fruits.