Step 1

Measure and cut butter into chunks and place it into the freezer for a few minutes

Step 2

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

Step 3

Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency

Step 4

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

Step 5

Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use a mixer, neither a food processor

Step 6

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 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. 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 temperature 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 strips out of the dough, this will be the side of the tart

Step 11

Carefully place the strips into the ring one by one. Press each strip 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 the oven to 160C / 320F no fan

Step 14

After 1 hour, trim the top of the pastry 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. At the 20 min mark, the pastry should be already somewhat baked and therefore will contract within the ring. If the pastry feels stuck into the ring, bake it for further 1-2 minutes

Step 16

Let the pastry cases cool on the Perforated "air" baking mat before filling

Step 17

Place finely chopped high-quality white chocolate (eg. Callebaut WhiteChocolate (callets) and 100% pistachio paste into a bowl

Step 18

Heat cream until just simmering. Pour warm cream over the chocolate & pistachio paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify

Step 19

Once tart shells are cooled and pistachio ganache is ready, fill each tart shell with runny but not hot ganache up until the edge of the tart

Step 20

Refrigerate the tarts for 4-6h for the ganache to set

Step 21

Before serving, 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 pistachio ganache won´t get wet or soggy

Step 22

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

Step 23

Serve shortly, or store refridgarted for 2-3 days