A NEW cake filling

Thanks to European cakes I have found a new filling. I have tried pastry cream as a filling before, but it ended up too sticky to spread to where they would be cake crumbs all in it, but alas! a new filling has arrived. Take pastry cream and add butter to it! Its stiff enough and spreadable enough for a cake filling.
Last week chef was inspired by this video from France. He made us do a strawberry pistachio tart. As seen below.

Now this has got to be the most delicious non chocolate dessert (cuz I like my chocolate) I have ever had. The only negative I have about it is its really hard to eat a giant strawberry...you kind of have to take it off the tart and cut it. But beautiful it is, and to make it more fancy baking it in a square pan rather then a round one so you can slice it 2 inches makes for a prettier presentation. It is made as follows:

Sugar dough

Almond pistachio cream

Strawberry jam

Fresh strawberries

Pistachio mousse