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500g fresh strawberries
30g crushed unsalted pistachios
50g sugar
🔸 Preparation (15 min + chill):
1️⃣ Prepare the shortcrust pastry: Mix the icing sugar and softened butter until creamy. Add the egg, then the flour and almond flour. Mix well and refrigerate for 30 minutes. Flatten, line a mold, prick the dough, and bake for 15 minutes at 180°C. Let cool.
2️⃣ Make the pastry cream: Heat the milk with the vanilla sugar.
3️⃣ In a bowl, beat the eggs and sugar, then add the cornstarch and flour.
4️⃣ Gently pour the hot milk over the mixture while stirring. Pour everything back into the saucepan and cook over low heat for 5-10 minutes until thickened. Remove from the heat, add the pistachio paste and refrigerate.
5️⃣ Assembly: Fill the shortcrust pastry with the pistachio cream, arrange the strawberries on top, and sprinkle with crushed pistachios. Let rest in the refrigerator before serving.
😋 A fresh, crunchy, and ultra-delicious dessert! Who wants a slice? 🍓💚
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