PISTACHIO STRAWBERRY PIE

1. Preparation of the dough

~~Mix 75g butter, softened with icing sugar and pinch of salt until creamy.

Add a whole egg, a teaspoon of pistachio paste, 15 g of almond powder and mix vigorously to obtain a creamy consistency.

Then add the flour in 3 times. Mix with your fingers to shape the dough.

Form a ball and set aside for at least 2 hours.

Spread the dough between 2 sheets of parchment paper and lower the pastry frame, going up a little on the edges.

Reserve for 15 minutes (the time to prepare the pistachio cream).

2. Preparation of the pie's base

Preparation of the tart bottom In a bowl, work the butter and sugar until you get a creamy consistency. Add remaining egg and pistachio paste and mix vigorously. Incorporate the almond powder and mix to obtain a smooth and perfectly homogeneous device. Pour the pistachio cream over the base of the dough. Preheat the oven to 180 ° and cook for 30 minutes, carefully monitoring the coloring, which should not be too dark, then gently decoct. Let cool completely on a rack.Chef's Tip

Place a sheet of greaseproof paper on the bottom of the pie to prevent it from going too far.

3. Topping and dressing of the pie

Preparation of the strawberries: Wash them, remove them and dry them gently with paper towels. Cut them in 2.