Step 1

Sift together dry ingredients; flour, icing sugar, almond, salt

Step 2

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency

Step 3

Add egg into the mixture and mix with your hands just until the dough comes together

Step 4

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth

Step 5

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Step 6

Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point

Step 7

Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top

Step 8

Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

Step 9

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temp of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Step 10

Cut 8 long stripes out of the dough, this will be the side of the tart

Step 11

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Step 12

Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour

Step 13

Pre-heat oven to 160C / 320F

Step 14

After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife

Step 15

Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling

Step 16

In a large enough bowl with the help of a Hand whisk, mix together half of the sugar with sugar egg yolk until slightly fluffy

Step 17

Mix in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste. If too thick, mix in a very small amount of milk

Step 18

Heat milk with the rest of the sugar until simmering, pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk

Step 19

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy.

Step 20

If in doubt, strain the pastry cream for a lump free, creamy end result then add in soft butter in 3 steps mixing after each addition

Step 21

Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Store in fridge, let it properly set few hours

Step 22

Place all ingredients into a bowl and slowly start to ship then gradually increase speed. Stop as soon as mixture reaches pipeable consistency, do not over beat . Do not use a stand mixer as cream can easily be over whipped

Step 23

Once tart shells are cooled and custard filling has set, fill each tart shell with pastry cream up until the edge of the tart shells then smooth the top with an offset spatula

Step 24

Pipe cream on top and make the pattern using a spatula or spoon

Step 25

Cut strawberries according to your liking then use a few paper kitchen towels and let them soak some juice out of the strawberries - this is necessary so the filling underneath won´t get wet or soggy

Step 26

Arrange the strawberries on top of the tart then chop some pistachios finely and sprinkle all around the strawberries