Step 1

For the sable Breton, in a medium-sized bowl whisk together the flour, the baking powder, and the salt, set aside.

Step 2

In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow.

Step 3

Add the softened butter, in cubes until combined. Add the vanilla.

Step 4

Add the flour a little at a time, beating in between each addition, until a dough forms.

Step 5

Roll dough into a ball, flatten it into a disk, and wrap it in parchment paper. Refrigerate for a minimum of over 4 hours but overnight is even better.

Step 6

For the pistachio paste, add the shelled pistachios to a food processor with the sugar. Process on high until a fine meal forms, keep going until this meal starts to stick together with pressed between fingertips. Then add the water and process until a loose paste forms. Transfer to a bowl and set aside.

Step 7

To prepare the pastry cream, add milk and pistachio paste to a medium saucepot. Heat mixture until simmering and hot. Turn off heat, cover, and “steep” mixture for 20 minutes to infuse the milk with the flavor of the pistachio.

Step 8

Once fully steeped, add 4 egg yolks to a large bowl, add cornstarch. Whisk together to form a yellow paste. Slowly pour in the pistachio milk, whisking until combined.

Step 9

Strain pistachio mixture through a fine-mesh sieve, into a cleaned-out saucepot. Heat on medium-high flame, whisking until thickened and eventually a pastry cream will form. Add butter and swirl until smooth.

Step 10

Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form.

Step 11

Refrigerate a minimum of 4 hours, but overnight is even better.

Step 12

Preheat oven to 350F (176C).

Step 13

Roll out dough, on a sheet of parchment paper, to a 10-inch (25cm) circle, ¼” (6 mm) thick. Slide a cookie sheet under the parchment paper.

Step 14

Lightly spray the ring of a 10-inch (25cm) springform pan, or tart ring, with baking spray. Distribute spray with a pastry brush. Press ring into the dough (like a giant cookie cutter) trim outer edges clean with a sharp knife.

Step 15

Bake 20 minutes until the biscuit is golden brown. Allow to cool completely.

Step 16

Once cooled transfer to a cake stand to assemble the tart.

Step 17

Heat strawberry jelly in the microwave for :30 until liquefied. Brush biscuit with a layer of jam. Arrange raspberries all around the edge. In the center, create a circle of upright strawberries, allowing 1-inch in between them. Place the largest strawberry in the center.

Step 18

Brush each strawberry with the strawberry jam until they are well-coated and shiny.

Step 19

Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip.

Step 20

Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries.

Step 21

Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled.