Strawberry and Pistachio Yogurt Tart

To make the crust, in a small bowl, whisk together the egg yolk, water and almond extract. Set aside.

In the bowl of a stand mixer, using a handheld whisk, whisk together the all-purpose flour, almond flour, sugar, cardamom and salt. Attach the bowl to the mixer and fit with the flat beater. With the mixer on low speed, add the butter and beat until pea-size pieces form, 1 to 2 minutes. Slowly stream in the egg yolk mixture and beat until the dough just comes together, 1 to 2 minutes.

Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

Roll out the dough into a 13-inch (33-cm) round about 1/8 inch (3 mm) thick. Fold the dough round in half and carefully transfer to a 10-inch (25-cm) tart pan with a removable bottom; pat it firmly into the bottom and up the sides of the pan. Refrigerate the tart shell for 30 minutes.

Meanwhile, preheat an oven to 375°F (190°C).

Prick the bottom of the dough all over with a fork. Bake until the crust is starting to set on the bottom, about 20 minutes. Transfer to a wire rack and let cool slightly while you prepare the filling.

To make the filling, in a bowl, whisk together the eggs, yogurt, sugar, vanilla and salt. Pour into the warm crust and bake until set, about 15 minutes. Transfer the pan to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.

To make the topping, in a small saucepan over medium-high heat, combine the water, sugar and cardamom and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.

To finish the tart, arrange the strawberries decoratively on top of the tart as desired. Brush the strawberries lightly with the cardamom syrup (you may not need all of it). Sprinkle with the pistachios and lemon zest, cut the tart into slices and serve. Serves 8.