Recipes
Mix the butter, the sugar and the salt in a food processor fitted with a flat beater. add the yolks. add the sifted flour and baking powder. allow to cool for at least two hours in the fridge. spread to 6 mm thickness with a rolling mill. cut with greased cake rings. bake in the rings, the dough rises on the edges to form the tart. allow to cool and remove the rings. this dough can be used to make all kinds of fresh fruits tarts (strawberries, raspberries etc.).
Heat the milk, half the sugar and the vanilla pod split lengthwise. in a bowl, beat the yolks with the rest of the sugar then with the corn starch. when the milk boils, remove and scrape the pod, pour some of the milk over the yolks and pour everything back into the milk in the saucepan, boil for approx. 2 minutes, add the butter then pour on an stainless steel rack covered with cling film, cover the surface of the cream with more film and place in the freezer for 15 to 20 minutes to cool quickly. Keep in the fridge overnight. whisk the cream and the pistachio paste with an electric mixer at average speed to obtain a light cream.
Grease 80 mm diameter tartlet rings. roll out the sablé breton pastry to 6 mm thickness, cut into discs with the rings, place on an oven tray covered with silicone paper. bake at 150 °c / 300 °f in a convection oven or at 200 °c / 390 °f in a deck oven for approx. 30 minutes. cool quickly and turn out. using a pastry bag with a 10 mm diameter round tip, garnish the tartlet shells with pistachio mousseline cream.
Arrange the strawberries, coat and decorate with chopped pistachios.
