Making tartsheet paper - Sieve the powder a couple of times, cut the cold butter into small pieces, then use a scraper to chop and mix with the powder. If you rub it with your hands, the butter melts, so you have to put it in a scraper or cutter and make the dough. When the powder and butter begin to mix well, add water little by little, then add egg yolk and mix evenly. Put it in a plastic pack and leave it in the refrigerator for an hour.

Take out the rest of the dough, sprinkle flour, push it thinly, put it on a tart frame, press the angle, and push the top with a rolling pin to clean up the messy edges.

Press with a fork throughout the dough to prevent the dough from swelling during baking. In this state, fill it with tart press, bake it at 170 degrees for 10 minutes, take it out, cool it down, and put it in the refrigerator and rest it for 10 to 20 minutes to eat it with a crispy texture.

When the dough goes into the refrigerator, it makes the filling ingredients. After gently loosening the butter at room temperature, whisk with a little bit of sugar powder. If you turn it hard at high speed from the beginning, the sugar powder will fly away, so you have to turn it at low speed. Whip the egg a couple of times, until the dough color rises to a white color.

Make topping cream using custard cream mix. Add only milk and cream to the custard mix and stir.

Pour almond cream into the mold taken out of the refrigerator and flatten the top with a scraper. After that, bake it in a preheated oven at 180 degrees for 30 minutes and cool it down for about 20 minutes. Apply the non-custard cream evenly to the tart that has been cooled enough. If the dough is thick, add more milk and mix to apply.

Put strawberries on top of it, put apricot jam, and sprinkle pistachio.