To make the pistachio paste, spread the pistachios out on a baking sheet lined with parchment paper and roast them in the oven for 10-15 minutes (they should be colored) at 310°F/155°C, using natural convection/static heat up and down.

Meanwhile, lay out a large sheet of parchment paper on your work surface. Using a pencil, trace a diameter slightly larger than your molds 5 times. Cut out the patterns (don't throw away the scraps), then place them in the molds and poke holes in them with a fork. Bake for 15-20 minutes at 355°F/180°C, keeping an eye on them.

Make a syrup by pouring the water and sugar into a saucepan and bring to the boil over medium heat. Pour the roasted pistachios into the syrup. Remove the pan from the heat and stir until the sugar "sands" (don't panic, this is normal).

Put everything in a blender, add the almond powder and blend. Once you've obtained the beginnings of a powder, add the 1st tablespoon of sesame oil, then blend again for a few minutes. Very gradually, add the 2nd tablespoon of sesame oil and blend until you obtain a pistachio paste (this may take around ten minutes, depending on the processor).

Wash and hull the strawberries, then cut each one in half. Finally, place the pistachio paste on the tart shells, arrange the strawberries on top and enjoy!