Mix flour, powdered sugar, and salt, and crumble the butter into the flour mixture.

Quickly gather the dough with the egg - the dough must not be kneaded for long.

Place the dough in the fridge for at least 45 minutes before rolling it out and placing it in a tart mold, approximately 22-24 cm.

Grate the marzipan and mix it with sugar and butter.

Incorporate the eggs one at a time, and finally fold in the flour and salt into the mixture.

Spread the mixture over the shortcrust pastry in the tart mold and bake at about 195 degrees Celsius (383 degrees Fahrenheit) on the bottom rack for about 20-23 minutes until lightly golden.

Take out and cool, then spread a thin layer of melted chocolate over.

Heat the milk in a saucepan. Scrape the seeds out of the vanilla pod and mix it with sugar, cornstarch, and egg yolk.

Whisk until light and airy.

Pour the hot milk over the egg mixture while whisking well.

Put the mixture back in the saucepan and bring to a boil while stirring for a couple of minutes.

Make sure the cream doesn't burn.

Place the cream in the fridge and let it cool completely.

Whip the cream and whip the heavy cream until slightly stiff.

Fold the whipped cream into the cooled cream and spread over the cooled cake.

Decorate the cake with strawberries and optionally brush with melted red currant jelly.

Sprinkle chopped pistachios over.

Enjoy.