An original and delicious recipe that features a one-of-a-kind wine and dessert pairing.
Spread the pastry crust out in a pie pan and pierce the dough with a fork.
Place the pan in the refrigerator.
Scrape the vanilla pod. Make the almond cream filling. Using a kitchen mixer, blend the softened butter with the sugar, then add the almond meal and vanilla seeds. Mix again.
Add the eggs one by one, and continue to blend until the mixture becomes creamy.
Preheat the oven to 350 °F. Pour the cream into the pie crust, then smooth the top with a spatula. Bake for around 30 minutes and until the tart is golden brown.
Meanwhile, make the wine caramel :
Pour the sugar into a pot, then add water. Mix thoroughly, then bring to a boil. The caramel will start to develop. Remove the pot from the burner, then add the red wine. Be careful of splashing. Put the pot on medium heat and reduce the wine until it can completely coat a spoon.
Let cool completely.
Rinse the strawberries and cut them in half lengthwise. Arrange them over the top of the tart.
Spoon the wine caramel over the strawberries and sprinkle the crush pistachios on top.