Strawberry Tart with Pistachio Cream

For the Tart Crust

• 150g unsalted butter
• 125g sugar
• 1 egg
• 15ml milk
• 1 tsp vanilla extract
• 320g all-purpose flour

Pastry Cream

• 1 liter milk
• 180g sugar
• 110g cornstarch
• 3 eggs
• Vanilla extract
• 200g whipped cream

Strawberry Sauce

• 225g strawberries, diced
• 75g sugar
• 25g water

Assembly Ingredients

• Fresh Strawberries
• 150g pistachio cream from a jar

For the Tart Crust:

1. Beat the butter with the sugar and vanilla until light and fluffy. Then add the egg and milk and mix. Finally, add the flour and knead just enough for the flour to combine with the rest of the ingredients.
2. Let the dough rest, wrapped in plastic wrap. Then, roll out the dough with a rolling pin between 2 sheets of parchment paper.
3. Place in 1 round baking pan and bake in a preheated oven at 165°C until golden brown.

For the Pastry Cream:

4. Bring the milk to a boil. Whisk the cornstarch, sugar, vanilla, and eggs. Add them to the hot milk and whisk well until combined. Return to the heat and bring to a boil again until it thickens into a cream.
5. Cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator, then beat with a mixer until fluffy.
6. Gently fold in the whipped fresh cream with a spatula and fill the tart.

For the Strawberry Sauce:

7. Place the strawberries, sugar, and water over medium heat.
8. Stir until it comes to a boil.
9. Transfer to a bowl and let cool.

For Assembly:

10. Spread the pistachio cream on the base of the tart, then spread the strawberry sauce on top, followed by the pastry cream.
11. Decorate with plenty of strawberries and refrigerate for at least 3-4 hours.
12. Serve the tart chilled.