Pistachio Tart

Ingredients

• 115 g (1 stick) unsalted butter, softened
• 75 g (3/4 cup) powdered sugar, sifted
• 25 g (1/4 cup) ground almonds, sifted
• 1 pinch salt
• 1 egg (about 55g)
• 1 teaspoon vanilla extract
• 250 g (2 cups) all-purpose flour
• 4 g (1.5 tsp) gelatine powder, strength : 200 Bloom
• 25 ml (1 tbsp + 1tsp) cold water
• 20 cl (3/4 cup + 1 tbsp) milk
• 55 g (1/4 cup) pistachio butter
• 2 egg yolks
• 35 g (3 tbsp) fine sugar
• 20 g (2.5 tbsp) cornstarch
• 8 g (1 tbsp) all-purpose flour
• 20 g (1 tbsp + 1tsp) unsalted butter, diced
• 20 cl (3/4 cup + 1 tbsp) heavy cream, 30-36% milk fat
• 75 g (2/3 stick) unsalted butter, softened
• 75 g (1/3 cup + 1 tbsp) fine sugar
• 2 eggs
• 75 g (3/4 cups) roasted, ground pistachio
• 15 g (1 Tbsp) pistachio butter
• 40 g (1/3 cup) whole roasted pistachios