Raspberry Tart with a Pistachio Crust

在一个站与paddl电动搅拌机e, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.

将烤箱预热至350°。将2张塑料包装纸之间的糕点铺开到13英寸的回合。取出塑料并将糕点放入带有可移动底部的10英寸凹槽蛋pan中；修剪悬垂，修补任何眼泪。将糕点冷藏至牢固，大约10分钟。

用羊皮纸将蛋shell衬上，并填充馅饼重量或干豆。在烤箱的中心烘烤30分钟。取出羊皮纸和重量，再烘烤15分钟或直到黄金并煮熟。让完全冷却。

在中等锅中，将牛奶与香草豆，种子和盐混合，然后煮沸。在一个大碗中，用玉米淀粉和鸡蛋搅拌糖。逐渐搅拌1/2杯热牛奶。将混合物刮入锅中，用中等热量煮熟，不断搅拌至非常厚，约4分钟。从热量中取出，然后搅拌黄油。将糕点奶油过滤到碗中，将一块保鲜膜直接压在表面上，然后冷藏直至冷藏，约1小时。

Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.