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1
Sweet Dough Pastry Preparation:
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2
Cream butter, sugar, and a pinch of salt in the food processor bowl.
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3
Add egg, then flour, and mix until the dough forms a ball.
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4
Wrap dough in plastic film, and refrigerate for 30 minutes.
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5
Custard Preparation:
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6
Boil milk.
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7
In a bowl, mix egg yolks and sugar until whitish.
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8
Stir in cornstarch, and mix.
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9
Remove milk from heat, and pour 1/3 of the hot milk in egg and sugar mixture, whisking gently.
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10
Pour the mixture back in the saucepan, and cook until the cream thickens.
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11
Be careful not to burn it, whisk constantly over low heat.
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Stir in the diced butter, mix so that it melts completely. (Butter is optional, but makes the custard more velvety and smooth).
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13
Cover the surface of the custard with plastic wrap to prevent the formation of a crust. Cool completely.
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14
Roll out dough and place in a 22 centimeter diameter pie pan. Prick the bottom with a fork.
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15
Let stand for 15 minutes to cool.
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16
Preheat oven to 355 degrees Fahrenheit.
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17
Almond Cream Preparation:
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Mix butter and sugar.
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Gradually mix in eggs.
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Add almond powder and cornstarch, stir. You must obtain a smooth texture (but be careful not to over work it)
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21
Fill your pastry with almond cream and bake for 20-25 minutes at 355 F.
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22
Cool on a rack.
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23
Homemade Glaze Preparation:
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24
Soak gelatin in cold water.
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25
Cook sugar and water to get a syrup. (Do not caramelize)
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Add the softened and drained gelatin.
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Let cool.
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28
Pour custard on top of almond cream in pastry.
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29
Cut strawberries in half, place on top of the pie.
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30
Sprinkle with toasted pistachio chips.
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31
Using a brush, coat the pie with homemade glaze.
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32
Serve cold.
