This filling is ideal in our sweet and summery Strawberry Tartlets.
In a medium saucepan bring heavy cream, strawberry puree, and milk to a boil; turn off heat.
In a medium bowl whisk together egg yolks, cornstarch, and sugar. Slowly pour half of the liquid into the bowl while whisking; return resulting liquid to the pan; whisk together. Continue cooking over medium heat, whisking constantly, until mixture has boiled for 2 minutes. Remove from the heat and whisk in pistachio paste.
Transfer to a clean medium bowl, and cover with plastic wrap, pressing it against the filling to prevent a skin from forming. Refrigerate at least 3 hours or overnight.