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For the sable Breton, in a medium-sized bowl whisk together the flour, the baking powder, and the salt, set aside.
In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow.
Add the softened butter, in cubes until combined. Add the vanilla.
Add the flour a little at a time, beating in between each addition, until a dough forms.
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.
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.
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.
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.
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.
Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form.
Refrigerate a minimum of 4 hours, but overnight is even better.
Preheat oven to 350F (176C).
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.
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.
Bake 20 minutes until the biscuit is golden brown. Allow to cool completely.
Once cooled transfer to a cake stand to assemble the tart.
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.
Brush each strawberry with the strawberry jam until they are well-coated and shiny.
Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip.
Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries.
Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled.