Garnishes like: fresh raspberriestoasted pistachios, pesticide-free rose petals
To make the Pistachio Tart Dough:
Put the flour, ground nuts, powdered sugar and salt in the bowl of a food processor and pulse a couple of times to combine.
Add the butter and pulse until the butter is cut in coarsely.
Add the egg yolk and process in long pulses - about 10 seconds each - until the dough just starts forming clumps. Just before your reaches this clumpy stage, the sound of the machine working the dough will change.
Turn the dough out onto a lightly floured surface and knead it a few times to incorporate any flour left in the bottom of the bowl. Divide it into five pieces.
To fill and bake the tart shells, spray the 6-inch shells with nonstick cooking spray. Press the dough into the shells in an even layer. Freeze the tarts for half an hour while you preheat the oven to 375 degrees F.
Once the tart shells are frozen, press foil or parchment onto the dough and fill them with beans or rice. Bake off the shells until they are light brown, about 12-15 minutes, rotating halfway throughout. Carefully remove the parchment or foil and beans.
Return the shells to the oven and bake for another 7-8 minutes, until golden brown on bottom and cooked throughout. Let them cool completely at room temperature before filling them.
Spread a thin layer of raspberry jam in the bottom of each tart shell before you make the pistachio mousse.
To make the Pistachio Mousse:
Melt the white chocolate in a small bowl in the microwave, and set it aside for now.
Grind the pistachios in a food processor until they are in small pieces. Add the powdered sugar and continue to grind them—the sugar will help prevent the nuts from clumping and will give you a finer texture. Process the nuts until they are a very fine powder, but stop before they start to turn into nut butter.
Place 1 inch of water in the bottom saucepan of a double boiler, and bring it to a simmer. Combine the eggs and the sugar in the top half of a double boiler, and whisk them together. (Alternately, you can use a regular saucepan with a tight-fitting metal or glass bowl on top.) Put the eggs and sugar over the double boiler and continue to whisk them constantly as the mixture heats up. Whisk and heat the eggs until they are thick and creamy, with a texture almost like pudding.
Once thickened, remove the eggs from the heat. Stir in the melted white chocolate and the almond extract, then stir in the ground pistachios. Refrigerate the mixture to cool off while you whip the cream.
In a mixing bowl, whip the cream with a whisk attachment until it forms firm peaks. Fold the cream into the cooled pistachio mixture. Divide the mousse evenly between the five tart shells, and spread it into an even layer on top. Refrigerate the shells to set the mousse, for at least 6 hours or overnight.
To Make the Rose Whipped Cream:
For best results, chill the mixing bowl and whisk attachment for 15 minutes before you begin. Begin to beat the heavy cream in a mixing bowl with a whisk. Gradually add the powdered sugar and the rose water. Beat until stiff peaks form. Taste the whipped cream and add a little more rose water if you’d like a stronger flavor. You can also add a touch of pink food coloring to give it a rose color, if desired.
To finish the tarts:
Top each tart with a generous spoonful of rose whipped cream, and garnish them with fresh raspberries, chopped pistachios, and/or pesticide-free rose petals.