Persimmon, Pistachio, and Ginger Crumble Tarts

Ingredients

• 140 gm pistachio nuts, plus extra slivers to serve
• 90 gm caster sugar
• 50 gm plain flour (1/3 cup)
• 1 egg
• 1 eggwhite
• ½ tsp vanilla extract
• 85 gm softened unsalted butter
• 3 sweet persimmons (about 175gm each; see note), peeled, halved and thinly sliced crossways, plus extra slices to serve
• Pure icing sugar, for dusting
• Sweet pastry
• 300 gm plain flour, sieved (2 cups)
• 90 gm pure icing sugar, sieved
• 145 gm cold unsalted butter, cut into 1cm cubes
• 1 egg, lightly beaten
• Ginger crumble
• 25 gm gingernut biscuits, coarsely broken
• 75 gm plain flour (½ cup)
• 25 gm brown sugar
• 30 gm cold unsalted butter
• 1 tbsp finely chopped crystallised ginger