Add eggs and beat well.
Add ground almonds and flour and mix well.
Mix until a smooth dough is formed.

Place dough on a parchment paper, cover surface with parchment paper and roll out into a 3 - 5 mm thick sheet. Transfer to a tray and refrigerate for about 30 minutes.

Roll a rolling pin over the top of the tin to remove excess dough. Prick dough with a fork or rolling pie and let rest for 5 minutes in the freezer.

Preheat oven 180ºC.

Place some parchment paper over dough. Place baking weights into tart tin and bake for 20 minutes. Remove weight and parchment paper when pastry just begins to colour around the edges and continue baking for another 10 minutes until light golden brown. Remove from heat and leave to cook on a wire rack.

Bring to a boil over high heat, stirring constantly with a spatula until mixture is smooth and glossy.

To make strawberry cream:

Combine sugar and cornflour.
Purée the strawberry and add the strawberry puree and sugar mixture to a saucepan and mix throughly.

Transfer strawberry cream to a bowl and place over another bowl filled with ice cubes and water. Leave cream to cool.

Pipe pastry cream over and arrange berries on top.

Slice and serve immediately.