1. Mix gravity powder, almond powder, cocoa powder, and salt, add cold unsalted butter, cut and mix until butter becomes small in size with a scraper. 2. Wrapped in a wrap, rest for 1 hour in the refrigerator, spread wide, put on a 17cm tart mold, shape it, and make a hole in the floor with a fork. 3. Raise the parchment paper, raise the press stone, bake 15 minutes in the oven at 180 degrees (190 degrees and 20 minutes preheat), remove the press stone and the parchment paper, and bake and cool for another 15 minutes. 4. Pour the hot fresh cream into the dark cover chocolate and melt it, add unsalted butter, and mix all the rust to a point. 5. Pour a little ganache into a 15cm mousse covered with rap, put a whole strawberry, pour ganache, cover the strawberries, flatten them, and harden for 3 hours in the refrigerator. The remaining ganache cools in the refrigerator. 6. Sprinkle the melted chocolate on the tart and add the cured ganache. 7. Decorate the ganache, which has been hardened, by squeezing it into a border using a shape pod.