Cream tart with pistachio cream

• 200 g of flour
• 2 egg yolks
• 140 g butter
• 90 g of sugar
• lemon zest
• a pinch of salt

INGREDIENTS (for the cream)

• 100 g of white chocolate
• 110 g of fresh cream
• 80 g pistachio paste
• 80 g of whole milk
• 8 g gelatine, gelatine
• + two tablespoons of fresh whipped cream (to be added before filling)
• to decorate chocolate chips, small meringues, sprinkles, edible flowers etc.

• Soak the gelatine in cold water for 10 minutes.
• Chop the white chocolate and place it in a large bowl.
• Heat the milk, remove from the heat and dissolve the well-squeezed gelatine in it. Pour over the chocolate, mix well and then add the pistachio paste and fresh cream.
• Cover with cling film and place in the refrigerator for at least 3 hours.
• For the shortcrust pastry, knead all the ingredients (if using a stand mixer, use the leaf), form a flattened loaf and wrap it in cling film; place it in the fridge for an hour.
• You can prepare everything the day before.
• Roll out the pastry and use 2 different sized pastry cutters to make the rings. Bake at 180° for about 25 minutes (until golden brown).
• Let it cool.
• Fill the piping bag with the cream (remember to add the 2 tablespoons of fresh cream when you mix it after resting in the refrigerator).
• Spread the cream on the first ring; overlap the second ring and continue to spread the cream, if you want you can change the nozzle and vary the decoration. Complete with small meringues, chocolate chips, edible flowers and I also added some edible gold.