Soak the gelatin in cold water. Bring the fresh cream to the boil, pour into the chopped white chocolate and mix until the chocolate is melted. Bring the milk to the boil with the lemon zest, add the rehydrated gelatin and mix until dissolved.
Pour the milk into the cream and chocolate mixture and whisk to make an emulsion. Cover with plastic wrap, letting the plastic wrap touch the top of the namelaka, and allow to cool at room temperature. Refrigerate the namelaka for at least 12 hours before using it.
Combine flour and salt in a mixing bowl. Work in butter thoroughly. Stir in ice cold water, 1 tbsp at a time, and knead briefly until dough is smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out the pastry between 2 sheets of baking paper to a 3 mm thick disc. Use the pastry to line a 20 cm tin, buttered and floured. Prick the base of the pastry all over with a fork and refrigerate.
In the meantime prepare the frangipane: cream the butter with sugar, then add the eggs, the almond meal and flour.
Preheat the oven to 180°C. Spread the strawberry jam on the bottom of the tart. Spoon the frangipane into the tart case and smooth. Bake for 40 minutes until a skewer poked in the frangipane comes out clean. Remove the tart from the oven and allow to cool completely.
The following day whipp the namelaka with the electric whisks. Transfer into a sac a poche with a St Honorè tip and garnish the top of the tart. Decorate with fresh strawberries, lemon zest and mint leaves. Store the tart in the fridg, covered with plastic wrap, for up to 2 days.