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1
Place milk in a saucepan.
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2
Split vanilla bean lengthwise and scrape beans into milk along with the pods.
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3
Heat to a boil stirring occasionally to prevent scorching.
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4
Meanwhile whip yolks and sugar until thick.
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5
Remove vanilla pods from milk as it comes to a boil.
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6
Reduce heat to medium and ladle enough of the hot milk into the yolk mixture, stirring well to warm it and make it more liquid.
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7
Add this mixture back to the saucepan and stir constantly until it reaches a simmer and is thick.
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8
Allow to bubble, stirring for 1 full minute.
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9
Pour into a glass or stainless bowl, cover and refrigerate until cold.
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10
(May be done a day in advance.)
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11
Draw a 10-inch diameter circle on paper as a guide.
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12
Place parchment baking paper over the guide.
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13
Soften almond paste with mixer on low speed.
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14
Add egg white and mix thoroughly.
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15
Using a pastry bag fitted with a star tube, pipe the macaroon mixture around the circle in rosettes.
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16
Prepare almond cake.
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17
Preheat oven to 375 degrees F. Mix both flours and the 1/2 cup sugar together and set aside.
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18
Whip egg whites until they form medium peaks.
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19
Add the 3 tablespoons sugar and continue to whip until well incorporated.
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20
Adding by thirds, shake in the flour sugar mixture.
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21
Fold in until incorporated.
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22
Starting at the center, pipe the almond cake batter inside the macaroon rosettes to create a solid base.
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23
Bake on lower shelf of oven until base is cooked and rosettes are starting to brown, about 15 to 20 minutes.
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24
Diplomat Cream and assembly: 2/3 recipe pastry cream 1 cup whipping cream 1-ounce pistachio paste 1 to 1 1/2 pints fresh strawberries Apricot glaze Handful unsalted pistachios
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25
Whip cream to soft peaks.
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26
Stir pastry cream until smooth.
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27
Stir pistachio paste into pastry cream then fold in whipped cream.
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28
Spread onto cooled tart base inside the macaroon rosette border.
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29
Arrange whole or halved strawberries on top.
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30
Glaze with apricot glaze using a pastry brush and sprinkle pistachios on top.
