Raspberry Tart with a Pistachio Crust - Cooking by the Book

Ingredients

• 2 sticks unsalted butter, softened
• ¼ cup sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 1 ⅓ cups all-purpose flour
• 2 ½ ounces unsalted pistachios, finely ground (½ cup)
• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• ½ cup sugar
• ¼ cup cornstarch
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 2 to 3 half-pints of raspberries
• Finely chopped unsalted roasted pistachios, for garnish