Preheat the oven to 350°F. Spray eight 5-inch tart shells with nonstick cooking spray and set on baking sheet.
Place shortbread cookies in food processor and process until until fine. Transfer to large bowl, then put the pistachios in processor. Process nuts until finely ground, then combine with shortbread crumbs. Whisk briefly to mix.
Pour melted butter over crumbs and stir together with fork until well combined. They shouldn’t be soggy, but should hold together when pressed between your fingers.
Divide crumbs between tart shells, pressing into an even layer on bottom and up sides. Bake tray of shells for 10 minutes, until they’re slightly puffed and surface looks dry. Let them cool completely before filling.
Combine white chocolate chips, creamer, rose water (if using) and salt in large microwave-safe bowl. Microwave for 1 minute, then whisk well. If some unmelted chocolate remains, microwave for a few more seconds, then whisk until melted and smooth.
Add 1 drop of pink gel food coloring and whisk well. Let mixture cool until no longer warm to the touch, about 10 minutes. Whisk occasionally as it cools.
As it cools, place freeze-dried strawberries in food processor and process until they’re a fine powder. Then whip heavy cream to medium peaks—the texture of shaving cream.
Whisk strawberry powder into melted and cooled white chocolate (it’ll be quite thick at this point!). Fold in whipped cream in 3 batches, using a light hand so cream doesn’t deflate. Fill tart shells with cream and spread to edges.
You’ll need about 6-8 strawberries per tart, depending on their size. Slice tops off strawberries, and with berry sitting on sliced end, cut off sliver from one side so when you turn it on its side, it can rest flat. With berry on its side, cut into paper-thin slices—the thinner, the better! Keep slices together in a berry shape. When all are sliced, fan out slices along knife blade so they’re all touching and can be transferred in a single row.
Use knife to transfer row of berries to tart, and arrange them along outside edge. Repeat with remaining berries, overlapping them around each other in a spiral pattern until surface is covered. Repeat until all tarts have strawberry “roses” on top.
Combine strawberry jelly and water in small bowl and heat for 10 seconds, then whisk well. If jelly still has lumps, continue heating in small bursts just until it can be whisked until smooth. Gently paint tops of tarts with glaze to give berries a nice shine and prevent them from looking wilted. Refrigerate until ready to serve.
Strawberries do transfer their moisture to tarts over time, so they’re best enjoyed within a few hours of assembly.
- 1 lb shortbread cookies (to yield 3 cups crumbs)
- 5 oz toasted pistachios (1 cup)
- 4 oz butter melted (1 stick)
- 9 oz white chocolate chips or chopped white chocolate bars
- ½ cup International Delight French Vanilla coffee creamer
- 1 ½ tsp rose water (optional)
- Pinch salt
- Pink gel food coloring
- 1 oz freeze dried strawberries
- 1 ¼ cups heavy cream
- 4 lbs strawberries
- 1/3 cup strawberry jelly
- 2 Tbsp water