Pistachio shortbread, Mariguette strawberries and low-fat fromage blanc cream

Rub in the flour, sugar and pieces of butter by hand until it resembles breadcrumbs, add the egg and mix well until you have a smooth dough.
Remove the shells and crush the pistachios with a knife, adding half the pistachios to the dough.
Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

Preheat your oven to 180°C.

Roll out the dough with a rolling pin until it is half a centimetre thick.
Using a pastry cutter, cut out 8 cm diameter circles of dough. Place them on a baking tray lined with baking paper.

Bake for 20 minutes at 180°C.

In a mixing bowl, mix the Alsace Lait plain fromage blanc with semi-skimmed milk and the vanilla sugar.
Cut the strawberries into quarters.
Place a tablespoon of vanilla fromage blanc on each shortbread, sprinkle with crushed pistachios and place the strawberry quarters on top.

Enjoy! You're in for a treat!