Shortbread tart with pistachio mousseline and guariguette strawberries

Ingredients

1 ready to fill butter heart shortbread tart

250 ml whole milk

50 g egg yolk

60 g fine sugar

25 g cornflour

10 g butter

+ 120 g butter

50 g coloured pistachio paste 

4 chopped pistachios

gariguette strawberries

strawberry basil flavour syrup

To make the pistachio mousseline:

Mix the egg yolks with the fine sugar and a little milk.

Add the cornflour and mix well.

Bring the milk to the boil, then pour over the mixture while whisking.

Add the pistachio paste.

Heat the mixture gently until it boils, stirring regularly.

Remove from the heat and add the 10g butter. Mix well.

Place the cream in a bowl, cover with plastic wrap and chill in the fridge.

When the cream is cold, loosen it with a mixer and add the kneaded butter in 2 additions.

(Note that the cream and butter must be at the same temperature).

Pipe the pistachio cream into a piping bag and line the base of the shortbread tart, ready for garnishing.

Wash the gariguette strawberries, cut into thin slices and arrange on the pistachio mousseline.

Cover the strawberries with a little strawberry basil syrup.

Sprinkle with chopped pistachios and decorate with the remaining pistachio mousseline.

Translated with DeepL.com (free version)