Strawberry, Pistachio & Vanilla Tart

You seemed to really enjoy co-creating the Easter recipe with me on Instagram this year, so I did it again for Mother's Day, and here is the result: a strawberry/pistachio/vanilla tart that's fresh and indulgent, which will certainly convince you if you love strawberries as much as I do 😉

Equipment:
De Buyer tart ring 20cm
Rolling pin
Mini angled spatula
Whisk

Ingredients:
I used the pistachios and pistachio puree from Koro: use code ILETAITUNGATEAU for a 5% discount on the entire site (non-affiliated).
I used the Norohy vanilla from Valrhona: use code ILETAITUNGATEAU for a 20% discount on the entire site (affiliated).

Preparation time: 1h15 to 1h30 + 25 minutes of baking
For a 20cm diameter tart:

Sweet Pastry:

60g of softened butter
90g of icing sugar
30g of almond or pistachio flour
1 egg
160g of T55 flour
50g of cornstarch

Mix the softened butter with the icing sugar and almond flour.

Add the egg, emulsify the mixture.

Then incorporate the flour and cornstarch, without overworking the dough. As soon as you can form a ball, stop working the dough and refrigerate it in cling film for at least 2 hours.

Then, roll out the dough to a thickness of 2mm and line a tart ring of 20cm diameter.

Place the tart base in the refrigerator for at least 1 hour.

Pistachio Cream:

30g of softened butter
40g of icing sugar
40g of pistachio flour
15g of pistachio puree
40g of whole egg
10g of cornstarch
110g of strawberries
30g of whole pistachios

If you don't have pistachio puree, replace it with 10g of butter and 5g of additional pistachio flour.

Mix the softened butter with the pistachio puree.

Then, add the icing sugar, pistachio flour, cornstarch, and finally the egg.

Spread the cream in your tart base, then add the sliced strawberries and whole pistachios.

Bake in a preheated oven at 170°C for 20 to 25 minutes (you can remove the ring for the last 5 minutes of baking so the tart browns a little more).

Allow to cool completely.

Strawberry Compote:

350g of strawberries
35g of sugar
Juice of half a lemon
15g of pistachios

Hull the strawberries and cut them into pieces, then place them in a saucepan with the sugar and lemon juice.

Cook over low heat, stirring regularly until the compote is thick enough.

Spread it on the cooled tart, then add some whole pistachios.

Vanilla Pastry Cream:

330g of whole milk
1 vanilla bean
4 egg yolks
65g of sugar
28g of cornstarch

I like when diplomat cream isn't too set; if this isn't the case for you and/or you don't have 35% cream for the diplomat cream (but only 30%), you can add a bit of gelatin: for this, rehydrate 2 to 3g of gelatin in a bowl of cold water. When the cream is cooked, wring out the gelatin and add it immediately to the cream.

Heat the milk with the seeds from the vanilla bean.
Whisk the egg yolks with the sugar and cornstarch.

Pour the hot milk over the eggs while mixing well, then pour everything back into the saucepan.

Cook over medium heat, stirring constantly until the cream thickens.

Then, cover it with cling film and let it cool completely in the refrigerator.

Diplomat Cream:

The cooled pastry cream
200g of 35% fat liquid cream

When the pastry cream is cold, whip the liquid cream into whipped cream.

Incorporate 1/3 of the whipped cream into the pastry cream vigorously to loosen it, then add the rest delicately with a spatula.

Pour the cream onto the tart and smooth it to form a dome of cream like in the photo (you should have a bit of extra cream).

Finishing:

15g of pistachios
About 400g of strawberries

All you have to do is add your strawberries and a few pistachios to the cream. If you want to make a "flower" decoration like me, just cut the strawberries in half, then make thin slices and roll them on themselves.

Once the flowers are made, place them on the tart (not too far in advance, especially if they are very ripe like mine, otherwise the juice from the strawberries might run on the sweet pastry 😉) and enjoy!