Pistachio Tart Cream with Soft Strawberries and Chocolate

Servings: 8
Prep time: 45
Cooking time: 20
  1. Mix the flour with half the sugar, baking powder and finely chopped pistachios, except 1 to 2 spoons to use for decoration. Formed the classic fountain and pour the olive oil and a little water in the center, then mix well for a few minutes. Form a ball with the dough, cover and let rest for 30 minutes.
  2. Clean the strawberries, mettetene by 4-5 great for decoration, cut the remaining pieces and whisk together the lemon peel. You have to quickly get a very fine cream.
  3. Heat in a saucepan with 200 ml of water the remaining sugar until it is completely dissolved ; before coming to a boil, add the agar agar , reduce the heat and continue stirring constantly for 2-3 minutes . Filtrate the produced syrup and mix it to the cream of strawberries, which will begin to thicken.
  4. Roll out the rested dough and coat with it a pan for tarts from 28-30 cm, greased and floured , prick the bottom and bake at 180 ° C for 15-20 minutes.
  5. Let the tart cool and then fill with the strawberry cream, then place it in the refrigerator in order to make further thicken the filling.
  6. Melt the chocolate in a double boiler and let it drain on a tray covered with baking paper to form decorations and put it in the refrigerator to solidify. Slice the strawberries lengthwise and arrange them on the tart . Arrange the chocolate decorations and finish with chopped pistachios.