TART SHELL

• 3 1/2  cups plus 2 tablespoons farro flour (500 grams)
• 1/2 teaspoon fine sea salt
• 2 sticks plus 1 1/2 tablespoons unsalted butter, cut into small pieces and softened
• 1 cup sugar
• 2 large egg yolks
• 1 large egg
• 1/2 teaspoon pure vanilla extract

PASTRY CREAM

• 1 cup whole milk
• 1/3 cup sugar
• 1  (1/2-inch-wide) strip lemon zest
• 2  large egg yolks
• 3 tablespoons unbleached all-purpose flour
• 1 ⁄4 teaspoon pure vanilla extract

   
PISTACHIO SAUCE

• 2/3 cup chilled heavy cream
• 1/2 cup unsalted pistachios, finely ground plus more for sprinkling
• 1 tablespoon sugar

STRAWBERRIES

• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons sugar
• 3/4 pound strawberries (preferably small), trimmed and halved

ASSEMBLY

• 1 cup chilled heavy cream
• Mint leaves for garnish

SPECIAL EQUIPMENT: a 9-inch round fluted tart pan with removable bottom
 

FOR TART SHELL: In a large bowl, whisk together flour and salt; mound and form a well in the center. Add butter, sugar, egg yolks, egg and vanilla to the well. With clean hands, mix until dough begins to gather into a ball; transfer to a clean work surface. Press dough into a ball, then divide into 3 equal pieces and flatten into 3 (6-inch) disks; wrap disks individually in plastic wrap. Chill 1 disk until firm, at least 1 hour. Freeze remaining 2 disks for future use.

Heat oven to 375° with rack in middle.

Between 2 sheets parchment paper, roll out dough to an 11-inch round, then fit into tart pan, leaving a 1/4-inch overhang (overhang will shrink back when baked). Trim excess dough, using excess to reinforce edge.

Lightly prick bottom of shell all over with a fork; put tart pan on a baking sheet. Bake until pastry is set and golden all over, about 30 minutes. Cool shell in pan on wire rack.

FOR PASTRY CREAM: Combine milk, half of the sugar and lemon zest in a medium saucepan; bring to boil and remove from heat. Let cool and steep for 20 minutes. Remove and discard lemon zest.

Combine egg yolks and remaining sugar in a large bowl. Whisk together until very pale. Whisk in flour, then gradually whisk in milk mixture. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.

FOR PISTACHIO SAUCE: Combine cream, pistachios and sugar in a small saucepan. Bring to boil over medium heat. Strain into a bowl through a fine-mesh sieve and immediately cover the surface with plastic wrap to prevent a skin from forming. Chill for 1 hour.

FOR STRAWBERRIES: Combine vinegar and sugar in a large nonstick skillet. Add strawberries. Heat over medium-high heat, stirring occasionally, until sugar dissolves and strawberries are coated and glossy, about 2 minutes. Remove from heat and cool to room temperature.

FOR ASSEMBLY: In a large bowl, whip cream until it just holds stiff peaks. Gently fold pastry cream into whipped cream to combine. Spread cream into tart shell. In concentric circles, arrange strawberries on outer edges of cream, leaving a 3-inch circle in center of tart. Pour pistachio sauce into center. Sprinkle with pistachios and garnish with mint.