Matcha strawberry pistachio tart

Pistachio custard filling:
1 Beat mascarpone using a whisk attachment in the stand mixer
2 Add sugar and cream until smooth.
3 Add eggs in a few additions while mixing on slow. Add then milk, almond extract and pistachio paste.
4 Whisk until smooth.
Pate brisee (pie dough) recipe – flaky tart dough
6 Preheat oven to 350F
7 Cut the butter into small uniform pieces (1 inch)
8 In the bowl of a stand mixer fitted with a paddle, add flour, salt and cold butter. Mix butter into flour on low speed until the butter is pea sized
9 Slowly add the cold water, do not add it all but do until the dough comes together at this point stop mixing.
10 Add flour to the table and form a ball with the dough, using a knife or bench scraper divide it into 8 pieces.
11 Using the lower part of the hand, push each portioned dough against the kitchen counter (this process is called fraisage)
12 Place up to 4 dough on top of each other and carefully combine them to form a ball (do not knead or over work the dough)
13 Cover with plastic film and let rest in the fridge.
14 - Roll onto desired tart pan, score the dough with a fork or a paring knife. Read my post on how to prepare the tart shell. (I will have this ready by the time the website is going live)
15 -Freeze the tart mold for about 15-30min. Put parchment paper on top of the tart, place pie weights or beans on top.
16 -Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
17 - Remove from the oven, let cool and remove the pie weights.
18 - Fill ¾ with the pistachio custard.
19 Place back in the oven and bake for another 15-20, until the custard is cooked, use a toothpick to check by poking the custard, the toothpick should be clean.
Strawberry Gelée:
21 - Heat strawberries, salt, lemon juice and sugar in a saucepan until the fruit is soft and the mixture slightly boils.
22 - Strain the mixture. Put back the liquid in the saucepan and heat if it’s cooled
23 - Add gelatin when the temperature is at 150F or lower. Combine well.
Matcha whipped ganache:
25 Boil heavy cream with invert sugar and salt.
26 - Pour over chocolate, let sit for 1min, stir to combine
27 - Add gelatin, the temperature should not be above 150F. Emulsify with an immersion blender.
28 - Chill for at least 4hr in the fridge. It is best to chill overnight
29 - Whip at low speed in stand mixer using a whisk attachment until smooth.
Tart Assembly:
31 While the tart bakes prepare the strawberry gelee.
32 Once the tart shell with the custard is cool add the gelee, which should still be thin in texture. Place in the fridge for the gelee to set.
33 While the gelee is setting, whip the matcha ganache.
34 Place the whipped ganache in a piping bag fitted with a St. Honore tip (Ateco). Other piping tips work as well if you would like to do your own piping designs.
35 Pipe the whipped ganache.
36 Optional, sprinkle the tart with freeze-dried strawberries.
37 Keep in the fridge