Strawberry tart with shortbread crust and pistachio cream.

First, you will need to prepare the shortbread, which requires a resting time. In the bowl of your mixer, pour in all the ingredients except the eggs and mix until you achieve a sandy texture. Add 2 egg yolks and mix. The dough should come together. If it doesn't, add the 3rd egg yolk. Form into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.

Next, you will need to prepare a pastry cream: heat the milk with the split and scraped vanilla bean. Meanwhile, whisk the egg yolks with the sugar. Add the cornstarch and mix. Then add the hot milk and the pistachio paste. Mix. Return to the heat and let thicken. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely.

Whip the very cold cream until stiff peaks form, adding the powdered sugar and mascarpone. Loosen the pistachio cream with the whisk of your stand mixer, then add the whipped cream, mixing well and set aside.

Line a mold with the shortcrust pastry. Bake for 40 minutes at 160° C (keep an eye on it; the pastry should brown, but not burn). Remove the pastry from the oven and let it cool completely. It is still soft when it comes out of the oven, which is normal. The crunchiness and crispiness will develop once it has cooled.

Poach the pistachio cream and then cover the shortbread with rosettes all over the surface.

To finish, cut the stems off the strawberries, then slice them in half and arrange them neatly on the pistachio cream. Melt the apple or quince jelly and brush it over the fruit to give your pastry a glossy finish. Sprinkle with pistachio pieces. Keep your cake refrigerated until serving.