Strawberry Tart | Cruise Scoop

Ingredients

• ¾ C (177 ml) milk
• 2 lg egg yolks
• ¼ C (48 g) sugar
• 5 tsp (16 g) cornstarch
• ½ tsp (2.5 ml) vanilla extract
• ¾ C + 1½ T (200 ml) Basic Pastry Cream
• 2½ tsp (12 ml) champagne
• 2½ tsp (12 ml) Specht Kirschwasser
• 1 tsp (5 ml) lemon juice
• ½ C + 1 T (133 ml) champagne
• 2½ tsp (6 g) powdered gelatin (about 1 pkg) or ¼ oz (6 g) gelatin leaves
• 2¼ T (33 ml) Basic Pastry Cream
• 2½ tsp (13 ml) dulce de leche
• ½ C (133 g) mascarpone
• 12 Sablés Bretons or shortbread cookies
• 2 C (330 g) strawberries, sliced
• 6 Melba toasts
• 1 tsp (5 ml) frozen strawberry purée, thawed
• 6 small basil sprigs
• 1¼ tsp (3 g) pistachio nuts, finely chopped