Pistachio Tart

To prepare the tart, first make the shortcrust pastry. In the bowl of a planetary mixer, pour the butter.
Add the seeds you have taken from the vanilla pod and the grated lemon peel.

Start the machine on low speed and add honey.
In a separate small bowl, pour in the egg yolks and salt, stir to dissolve.
Add everything to the planetary mixer and when you have obtained a uniform buttery mass, switch off the machine and incorporate the sifted flour twice, always mixing at low speed. You should knead the dough as little as possible: it should be soft, but not sticky.

Now lightly flour the work surface and transfer the shortcrust pastry. Add a little more flour on top and, without kneading, compact it to form a ball. Wrap it in cling film and place it in the refrigerator to firm up, possibly overnight. This will stabilise the dough and make it much easier to knead.

Take the shortcrust pastry from the fridge, remove the foil and place it on a lightly floured surface. Add some more flour on top of the pastry and roll it out with a rolling pin. The thickness should be uniform, passing the dough between the two thumbs you will notice if there are thicker parts. Now cup the dough using a mould and with the remaining dough create a disc with a smaller mould.

Place the dough on a baking tray lined with baking paper and bake the tart in a static oven at 165° for 45 minutes on the lowest shelf. When golden brown, take it out of the oven and leave it to cool before taking it out.

Once the shortcrust pastry is ready, pour the winning pistachio cream into the centre of the disc and spread it out with a spatula, leaving about 1 cm from the edge. Then place the smaller pastry disc in the centre and cover it with the cream.
Decorate the tart with winning pistachio nuts and berries.