Almond shortbread pastry
Mix butter with powdered sugar, tant pour tant and powdered vanilla.
Dissolve salt in the beaten eggs. 
Add eggs and 125 g of flour to butter mixture.  Mix with flat beater.
Fold in the remaining 375 g of flour.
Knead until dough forms without overworking.
Let rest for 2 hours in refrigerator.

Almond cream
Bring butter to 16°C, then add Tant pour Tant and powdered cream.  Mix with flat beater.  Gradually add eggs and rum, mix well. 
Cover with plastic wrap and refrigerate.

Preparation and cooking
Roll out in rolling machine set at level 2 and place in individual circle pans.
Top with almond cream.
Bake at 165°C for 20 min.
Cool on cooling rack.
Set aside.
 

Pearl macaroon shells
Heat egg whites and the two sugars in a double boiler until mixture reaches 60°C.
Add gold sparkle powder.
Cool using whisk attachment of mixer.
Pipe meringue on a sheet of cooking paper into tear and round shapes using a pastry bag fitted with no. 15 tip.
Sprinkle the round shells with silver beads.
Cook at 100°C for 35 minutes, then lower temperature to 95°C and bake another hour, depending on the size of the macaroons.

Spread strawberry jam onto almond tartlets.
Halve the strawberries. Place on tartlet with raspberries, sandwiching a macaroon shell between layers of fruit.
Decorate with red currants.  Garnish the red fruits with a neutral topping and top with a macaroon shell.