Easter Strawberry Tart Recipe

For the sweet pastry: In the bowl of your mixer, pour in the flour, salt, and sifted powdered sugar. Cut the butter into small cubes and place them on the flour. Using the paddle attachment, mix until you obtain a sandy texture. There should be no large pieces of butter left. Incorporate the beaten egg. Stop mixing as soon as a ball forms. Do not knead this dough to avoid it shrinking during baking. Let the dough rest for at least 1 hour in the refrigerator. You can then roll it out thinly (3 mm) and cut it: cut out a disk for the center of your tart base. I left the small circle in during baking to keep it round, but be careful when it comes to removing it later! Bake at 180°C for 18 minutes.

For the pistachio cream: Whip all the ingredients together until you obtain a thick cream. Using a piping bag, pipe the cream or simply spread it over your tart base.

To finish the plating: Arrange the fruits in a haphazard manner and hide some praline eggs among them! See you soon for a new special Easter recipe!