Ingredient list

Preparation of the dough 35 g icing sugar 15 g ground almonds 1 egg 1 teaspoon pistachio paste 125 g T55 flour 1 pinch salt 75 g Preparation of the pie's base 30 g sugar 30 g 1 teaspoon pistachio paste 30 g ground almonds 1 egg Topping and dressing of the pie 10 cl water 50 g sugar 40 g pistaches vertes émondées et hachées 500 g strawberries




1. Preparation of the dough ~~Mix 75g butter, softened with icing sugar and pinch of salt until creamy. Add a whole egg, a teaspoon of pistachio paste, 15 g of almond powder and mix vigorously to obtain a creamy consistency. Then add the flour in 3 times. Mix with your fingers to shape the dough. Form a ball and set aside for at least 2 hours. Spread the dough between 2 sheets of parchment paper and lower the pastry frame, going up a little on the edges. Reserve for 15 minutes (the time to prepare the pistachio cream). 2.Preparation of the pie's base Preparation of the tart bottom In a bowl, work the butter and sugar until you get a creamy consistency. Add remaining egg and pistachio paste and mix vigorously. Incorporate the almond powder and mix to obtain a smooth and perfectly homogeneous device. Pour the pistachio cream over the base of the dough. Preheat the oven to 180 ° and cook for 30 minutes, carefully monitoring the coloring, which should not be too dark, then gently decoct. Let cool completely on a rack. 3.Topping and dressing of the pie Preparation of the strawberries: Wash them, remove them and dry them gently with paper towels. Cut them in 2.