for 8 pieces

Bases

1	rolled shortcrust pastry (approx. 32 cm Ø)
2 tbsp	unsalted, shelled pistachios, finely chopped

Filling

2 dl	full cream
1 dl	milk
1	vanilla pod, cut lenghtwise, seeds scratched out
3	fresh egg yolks
30 g	sugar

To serve

250 g	strawberries, thinly sliced
1 parcel	vanilla sugar
2 tbsp	lime juice
2 tbsp	coarse cane sugar
2 tbsp	unsalted, shelled pistachios, coarsely chopped

How it's done

Bases

Unroll the pastry, sprinkle with the pistachios and roll with a rolling pin. Cut out 8 circles (each approx. 12 cm in diameter), place in the tart tins, prick firmly with a fork, chill for approx. 15 mins.

Filling

Bring the cream, milk and vanilla seeds to the boil in a pan. Remove the pan from the heat. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until pale and creamy. Carefully stir in the milk, pour the filling into the tartlets.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 180°C. Remove, leave to cool, cover and chill for approx. 30 mins.

To serve

Mix the strawberries, vanilla sugar and lime juice, cover and leave to absorb for approx. 15 mins. Sprinkle sugar over the tartlets and caramelize with a blowtorch. Top with the strawberries and pistachios.

Show complete recipe