Strawberry Tart - cooking recipe

Ingredients

2/3 cup sugar
2 cups flour
8 tbsp (1 stick) cold butter, cut into cubes
1 medium egg, beaten
1 tbsp powdered gelatin (or 4 gelatin sheets)
1 None vanilla pod, halved and seeds scraped
2 1/2 cups heavy cream
1 tbsp chopped pistachios
1 lb strawberries, hulled
None None powdered sugar, for dusting

Preparation

Place 1/3 cup of the sugar, the flour, butter and egg in a food processor. Pulse with the blade attachment until combined. Remove and knead quickly to form a smooth dough. Add a little water if necessary. Wrap in cling film and chill for 30 mins.
Preheat the oven to 400\u00b0F. Use the dough to line a 12-inch tart pan with removable bottom. Prick the pastry with a fork. Trim the edges with a knife. Fill any cracks with the trimmings. Line with parchment and fill with baking beans. Bake for 15 mins.
Remove the baking beans and parchment and bake for a further 10 mins. Allow to cool.
Bloom powdered gelatin in 1/4 cup cold water or soak the gelatin sheets. Place the remaining sugar in a saucepan with the vanilla pod and seeds and the cream. Heat and gently simmer for 10 mins. Remove the vanilla pod.
Add gelatin (if using sheets, drain and lightly squeeze out excess first). Stir through the saucepan of hot cream until dissolved. Allow to cool until lukewarm, stirring occasionally.
Carefully pour the vanilla cream into the pastry shell. Chill for 3-4 hours until set. Decorate with the pistachios and strawberries. Dust with powdered sugar and serve.