Strawberry Pistachio Crown

Ingredients:

Preparation:

- In a mixing bowl, cream the butter with icing sugar and salt using a beater
- Add in the eggs slowly, don’t forget to scrape the bowl for an even mixture
- Add in the flour and almond powder, mix well
- Cover the dough with plastic wrap and chill in the freezer for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between two parchment  paper
- Cut the dough to the shape of the tart ring, and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat. Shape the sides of the dough following the tart ring
- Gently poke the dough all the way through with a fork
- Bake the dough at 160 °C for 10-15 minutes or until golden brown on the edges

Ingredients: 

Preparation:

- Mix the unsalted butter and sugar together
- Add in eggs little by little, continuing to mix
- Add the almond powder, chopped pistachio, and pistachio paste into the mixture, then beat until well incorporated
- Put the cream on top of the half baked tart shell and bake at 160°C for 10 minutes