Tarte aux fraises

pastry*:
230 g wheat flour
60 g pistachio flour
80 g light brown sugar
pinch of sea salt
150 g butter, room temperature (relatively soft)
1 medium egg, room temperature

custard:
1/2 vanilla pod
250 ml full-fat milk
3 egg yolks
40 g golden caster sugar
15 g cornstarch
15 g wheat flour
pinch of sea salt

approx. 500-700 g strawberries for decorating


Put flour, pistachios, sugar, and salt into a bowl. Mix. Add butter and egg and knead lightly until a smooth dough is formed, but do not over-knead, otherwise the dough will be hard and not juicy and crumbly. Wrap the dough in cling film and refrigerate for 30 minutes. If you leave it longer, remember to take it out of the refrigerator at least 30-45 minutes before you use it, otherwise it will be difficult to roll.

Prepare custard. Cut the vanilla pod in half, remove the seeds, and put them in the pot. Add the milk, add the cleaned vanilla pod, and heat until the milk starts to show smoke.

Once done, in a bowl, using a hand balloon whisk, mix the eggs, sugar, cornstarch, flour, and salt in a bowl with a whisk. While continuing to stir, add a little heated milk. Stir. Then add a little more and mix. And so another 2-3 times. When the egg mixture is more liquid, pour it into the pot with the remaining milk.

Pour the mixture into a pot and heat on medium heat, stirring constantly, until the curd thickens. When you get big, slow bubbles, keep stirring for another 20 seconds. Then immediately pour the curd into a clean bowl and cover with cling film, placing DIRECTLY on the cream, not on the bowl. Allow to cool at room temperature and only then refrigerate. It is best for 12 hours, but if you don't have that much time, put it in a bowl filled with ice and cool it much faster by stirring.

Heat the oven to 200°. Prepare a tart or cake form with removable sides 23 cm in diameter. Roll out the dough 2-3 mm thick. Put the dough in the pan and line with baking paper. Pour in the baking beans, filling it to the top, and bake one level below the center for 18 minutes. Then remove the beans and paper and bake for another 7 minutes until golden and done. Remove and cool completely. 

When the pastry has cooled, put in as much custard as you want and arrange strawberries on top. Serve. You can top it with pistachios or flowers or nothing.

* You will have leftover dough. Use it to make cookies or knead the dough together, roll it out and fil another tart form, and freeze it till the next time.