Prepare the Tart Crust:

• Preheat oven to 350°F (175°C). Grease a tart pan or individual tartlet pans.
• In a food processor, combine flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs.
• Add egg yolk and ice water (one tablespoon at a time) while pulsing until the dough comes together.
• Press the dough evenly into the tart pan(s) and prick the bottom with a fork.

2. Bake the Crust:

• Bake for 15–20 minutes or until golden brown. Allow the crust to cool completely.

3. Assemble the Filling:

• Spread a thin layer of raspberry jam over the cooled tart shells.
• In a saucepan, heat heavy cream until it just simmers. Remove from heat and stir in white chocolate chips until melted and smooth. Add vanilla extract.
• Pour the white chocolate mixture over the raspberry jam layer in the tart shells.

4. Add Toppings and Chill:

• Sprinkle chopped pistachios generously over the filling.
• Chill the tarts in the refrigerator for at least 2 hours, or until fully set.

5. Garnish and Serve:

• Before serving, top with fresh raspberries for a pop of color and added freshness.