Strawberry, pistachio & brown butter tart

makes a 9-inch tart

Pastry crust

2/3 cup (90g) superfine brown rice flour
1/4 cup (35g) millet flour
1/4 cup (25g) almond flour
3 tablespoons cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon sea salt
1 stick (110g) unsalted butter, diced into 1/2 inch pieces
1 egg yolk
2-4 tablespoons ice water

Combine the first six ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed.

Knead the dough a couple of times and wrap it in plastic wrap forming a flat disk. Refrigerate for 1 hour.

Roll the dough on a cold surface (lightly dust with superfine brown rice flour) to 1/8-inch thickness. Fill the tart mold with the dough and cut off excess.

Refrigerate for another 20 minutes while preparing the filling.

Strawberry, Pistachio and Brown Butter Filling

3 tablespoons unsalted butter
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup plus 1 tablespoon (50 g) unsalted and shelled pistachios
2 tablespoons corstarch
2 eggs
1/4 cup (50 g) natural cane sugar
1/4 cup (60 ml) whole-milk yogurt
1 pound (450g) strawberries, hulled and cut in half

Preheat oven to 400F (200C).

In a small saucepan, cook the butter until the milk solids start to brown. Remove from heat, add the vanilla bean and its seeds and steep for 10 minutes. Remove vanilla pod after this time and reserve.

In the food processor, pulse the pistachios, cornstarch and salt until they turn into a fine powder.

In a medium bowl, whisk together the eggs, sugar, yogurt, pistachio mixture, and brown butter.

Arrange the strawberries on the tart dough and pour custard on top. Bake for 20 to 25 minutes until golden. Serve at room temperature.