1/4 cup slivered almonds, toasted, then finely ground
3 tablespoons granulated sugar
1 cup cake flour
3 tablespoons ice water
4 tablespoons water, divided use
1 1/4 teaspoons powdered gelatin
1/4 cup granulated sugar
2 cups thinly sliced strawberries
1/2 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Heat oven to 375 degrees F.
In a large mixing bowl, using a mixer on medium speed, beat together butter, almonds and 3 tablespoons sugar until creamy. Beat in cake flour and ice water until just combined. Press dough into a 9-inch tart shell. Lightly brush with egg wash. Prick with a fork. Bake 25 minutes or until golden brown.
In a small bowl, stir together 2 tablespoons water and gelatin until combined; set aside for 2 minutes. Warm the mixture in the microwave for abut 20-30 seconds or until dissolved. In a small bowl, combined 2 tablespoons water and 1/4 cup sugar and microwave for 30-60 seconds or until sugar is dissolved. Combine sugar mixture with gelatin mixture and refrigerate 15 minutes or until it starts to solidify. Stir in strawberries until combined. Place strawberry mixture into tart shell.
In a large bowl, using a mixer on high speed, beat together cream, 2 tablespoons sugar and vanilla until stiff peaks form. Top strawberry tart with whipped cream.