Strawberry Pistachio Tart: beautiful tart with less effort!

 I know that I have a lot of recipes that use strawberry, I think because it's beautiful and delicious.

It's one of the berry that I can get it easily. Using it in baked good or patisserie style sweet and your sweet will be lively. 
This time, without putting so much effort on my sweet, I still have very stunning tart that will be a show stopper! When I say easy, I really mean it ^^, this tart has only 3 part that you need to put your hand into, first the pastry, well, it's not hard to make but you need to give it a good rest (at least 2 hours). The second part, you just put all the ingredients into the food processor, and it's done! The third part is the decoration, you can decorate the strawberry the way you want, pistachio pieces add both beautiful contrast to the red color and delicious taste too. 
So with so little effort you can make something that everyone will say "Wow".

Strawberry Pistachio Tart 

Make 20 cm tart

 Pate Sucree
67g ..................... Unsalted butter, soft
............................ Pinch of salt
46g ..................... Icing sugar
16g ..................... Almond powder
3/4tsp ................. Vanilla extract
36g ..................... Eggs
130g ................... Cake flour

Cream d'amande a la pistachio
53g ...................... Unsalted butter
53g ...................... Icing sugar
30g ...................... Almond
25g ...................... Pistachio
53g ...................... Eggs
5g ........................ Rum
5g ........................ Cake flour
............................. Pinch of salt

Topping
250g .................... Fresh strawberry
............................. Strawberry jam, warm and pass through a sieve (if it too thick add a bit of water)
............................. Chopped pistachio, gold leaves

Make the Pate sucree

 Put the butter into a bowl, stir until smooth.
Pour the icing sugar, salt into the bowl, and stir to combine.

 Pour the egg and vanilla extract into the bowl, stir to combine.

 Put the almond powder into the bowl, stir to combine.

 Sift the flour into the bowl, stir to combine.

 Remove from the bowl, and press with the palm of your hand until fully mixed.

 Cover with plastic wrap and refrigerate for at least 2 hours.

Remove from the fridge. 

Roll into 4mm thickness.

 Cut with 24 cm cake ring.

 Place over 20 cm tart ring.

   Line tart ring with the pastry, and prick the base with fork.
Refrigerate uncovered for at least 2 hours or overnight.

Meanwhile preheat an oven to 180C.

 Put almond, pistachio and icing sugar into a bowl of food processor.

 Add flour, pinch of salt and process until fine.

 Put the butter into the bowl.

 Pour the egg and rum into the bowl.

 Process until smooth.

 Pour into the prepared pastry.

 Bake for 25 minutes, or until golden brown.
Let it cool completely.

 Brush the top of the tart with strained strawberry jam.

Decorate with chopped pistachio.

 Place strawberry over the tart.

Brush with strained strawberry jam and decorate with pistachio pieces and gold leaves.

Strawberry Pistachio Tart: beautiful tart with less effort!