Strawberry and Pistachio Tart
1- Shortbread preparation:
Work the butter and the sugar until you have a creamy mix. Add the egg, the almond powder, pistachio paste and mix well. Add the flour in 3 different shots, mix between each time. Use your hands to knead the dough. Make a ball and keep it in the refrigerator for at least 2 hours. Place the dough between 2 sheets of greaseproof paper. Place in a circular frame of around 23cm diameters. Keep cold for the next 15 minutes (during the time you make the Almond cream with Pistachio).
2- Almond cream with Pistachio:
In a bowl, work the butter and the sugar until you get a creamy mix. Then add the egg and the pistachio paste and mix a lot. Add the almond powder and mix until you get a real homogeneous cream.
Preheat oven to 180 °C. Pour the cream over the dough. Bake 30 minute, watch carefully, the cream should not become too dark. If needed use some baking paper to prevent it from becoming darker. Remove from the oven and let it cool completely.
4- Preparation of strawberries:
Wash, remove stems and dry well with a towel. Cut into 2 parts.
Coat the bottom of the tart with a thin layer of strawberry jam. Cover with sliced strawberries.
6- Last touch:
Heat 100ml water and 50 g of sugar at low temperature until it gets syrupy. Let it become warm and spread on the tart with a silicone pastry brush. You can also, for the look of the tart, add the pistachios cut as a decoration on top of the tart.