Charles Azar's strawberry pistachio tart on Breton shortbread, wild berry sorbet

For the Breton shortbread:

1. Cream the softened butter with the sugar.
2. Add the egg yolks, then incorporate the flour and baking powder.
3. Form a homogeneous dough, then chill for 30 minutes.
4. Roll out the dough to a thickness of 1 cm.
5. Cut out 4 disks.
6. Bake in a preheated oven at 170°C (340°F) for 15 to 18 minutes.
7. Cool on a wire rack.

For the pistachio diplomat cream:

1. Heat the milk with the pistachio paste.
2. Whisk the egg yolks with the sugar, then add the cornstarch.
3. Pour the hot milk over the mixture, then cook until thickened.
4. Add the previously soaked gelatin.
5. Cool completely.
6. Gently fold in the whipped cream.
7. Pipe into inserts or domes, then chill.

For the raspberry coulis:

1. Heat the raspberries with the sugar and lemon juice.
2. Blend, then strain through a fine mesh sieve.
3. Chill in the refrigerator.

For assembly:

1. Place a Breton shortbread on each plate.
2. Add the pistachio diplomat cream insert in the center.
3. Arrange the quartered Gariguette strawberries harmoniously.
4. Add a few dots of raspberry coulis.
5. Sprinkle with chopped pistachios.
6. Place a scoop of wild berry sorbet next to it.
7. Serve immediately.