Make the Tart Crust:

• In a food processor, combine the flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and pulse again until combined. If the dough is too dry, add cold water 1 tablespoon at a time until it forms a dough.
• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Pistachio Paste Filling:

• In a food processor or blender, pulse the pistachios until finely ground. Add sugar, honey, butter, vanilla extract, and salt. Blend until smooth and well-combined.
• Gradually add the heavy cream and blend until the paste becomes creamy and smooth. If desired, add 1 beaten egg for a richer texture.

Assemble the Tart:

• Preheat the oven to 350°F (175°C).
• On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim off any excess dough.
• Blind bake the tart crust by covering it with parchment paper and filling with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights and bake for an additional 5 minutes until the crust is golden.

Fill the Tart:

• Pour the pistachio paste mixture into the cooled tart shell, spreading it evenly with a spatula.
• Bake the tart for 20-25 minutes or until the filling is set and lightly golden on top.

Chill & Serve:

• Allow the tart to cool completely before removing it from the tart pan.
• Once cooled, refrigerate for at least 2 hours to allow the flavors to meld and the filling to set properly.
• Before serving, you can garnish with chopped pistachios, a dusting of powdered sugar, or a drizzle of honey.

Enjoy!

• Slice and serve chilled, and enjoy the creamy, nutty goodness of this pistachio tart!