Strawberry Sunshine Pie

Mix 1/2 cup of butter, the flour, the egg yolk, 2 tablespoons of water and 1/2 cup of powdered sugar until you obtain a smooth dough. Roll the dough into a circle and refrigerate. In a bowl, mix 1 egg, the rest of the butter, the powdered sugar, the almond powder, the scraped vanilla pod and the rum until you obtain a smooth mixture. Set it aside.

Cover the sunglasses with cling wrap and melt the milk chocolate. Dip the glasses in the melted milk chocolate then in ice water to set the chocolate. Dip the temples of the glasses in the melted milk chocolate and press the chocolate part of the temples on parchment paper to make an imprint. Place the remaining melted chocolate in a freezer bag. Cut the bottom corner and draw lines of chocolate on the imprints of the branches to create more volume. Trace the outline of the chocolate glasses with the melted milk chocolate. Sprinkle the branches and chocolate glasses with crushed hazelnuts and refrigerate for 30 minutes. Draw a smile with the remaining melted chocolate and refrigerate it for 20 minutes.

Place the pie dough on parchment paper. Arrange squares of chocolate on the dough forming a circle. Fold the end of the dough over the chocolate circle to form the crust. Pinch the end of the pastry to form a sun pattern. Place the almond cream in a piping bag and pipe the almond cream in the center of the dough. Whip the whipping cream and 7 oz of melted milk chocolate. Place the chocolate whipped cream in a piping bag and set aside. Glue the temples of the glasses to the chocolate glasses using 2 dots of melted milk chocolate.

Line a deep plate with cling wrap. Cut the strawberries into slices and arrange them in a circle on the cling wrap to form a dome. Pipe the chocolate whipped cream in the center of the strawberry dome. Bake the pie for 45 minutes at 340°F. Place the strawberry dome in the freezer for 30 minutes. Let the pie cool, place the strawberry dome on the pie, place the glasses and the chocolate smile on the pie. Enjoy!