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1
In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy.
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2
Add the vanilla and egg yolk and beat until smooth.
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3
Add the flour and pistachios and beat just until incorporated.
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4
Scrape the pastry onto a sheet of plastic wrap.
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5
Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.
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6
Preheat the oven to 350.
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7
Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round.
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8
Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears.
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9
Refrigerate the pastry until firm, about 10 minutes.
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10
Line the tart shell with parchment paper and fill with pie weights or dried beans.
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11
Bake in the center of the oven for 30 minutes.
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12
Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through.
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13
Let cool completely.
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14
In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil.
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15
In a large bowl, whisk the sugar with the cornstarch and eggs.
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16
Gradually whisk in 1/2 cup of the hot milk.
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17
Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes.
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18
Remove from the heat and whisk in the butter.
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19
Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
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20
Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish.
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21
Refrigerate for at least 1 hour before serving.
