Heat the cream and remove from the heat. Roughly chop the chocolate and melt in the cream. Chill the cream for 1-2 hours, stirring occasionally, until the chocolate cream has cooled down
Cut the butter into pieces. Mix butter, sugar, salt, flour and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes
Wash and clean the strawberries. Roll out the dough rectangularly (approx. 24 x 32 cm) on a floured work surface. Line a greased tart tin (approx. 21 x 29 cm) with the dough, pressing the edges firmly. Fold the protruding edges of the dough inwards and press firmly
First cover the dough with baking paper, then fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove paper and peas and bake for another 5-7 minutes. Take the tart out of the tin, remove from the mould and let it cool down
Whip the chocolate cream with the whisks of the hand mixer for 40-60 seconds (cream is not whipped properly stiff) and spread on the tart. Place the strawberries on top and chill the tart for at least 45 minutes
Shortly before serving, briefly heat the jam, pass it through a sieve and let it cool down a little. Finely chop the pistachios. Pour jam over the strawberries and sprinkle with pistachios
waiting time approx. 2 1/2 hours