Instructions

1. For the crust, place biscuits in the bowl of a food processor and process until crumbs are fine. You may need to do this in 2 batches depending on the size of your processor. Add the melted butter and pulse until incorporated.
2. Empty crumbs into a bowl and mix with hands to make sure butter has been well incorporated. Add pistachios and toss through. Pour crumbs into a deep 23cm (9inch) loose bottomed tart tin and press crumbs firmly in along the base and up the sides of the tin. Place tin in the freezer for 15mins, or refrigerate for 30mins.
3. For the filling, place cream cheese in a medium sized bowl and beat on low with an electric mixer until smooth. Add the cream, sugar and vanilla then mix on low until just incorporated, then increase speed and beat until mixture is firm enough to spread.
4. Remove tart shell from the fridge or freezer and pour in the cream cheese mixture. Use a spatula to smooth out the filling. Place tin on an upturned bowl or jar and carefully remove the sides of the tin. Tip: Leave the tart on the base of the tin as the crust is not baked and may break or crumble if you try to move it off onto a cake plate.
5. Place on a cake plate or serving dish then pile on the berries. Refrigerate for at least 2 hours before serving.
6. Other Tips: You’ll get roughly 120g shelled pistachios from a 250g packet. It’s okay if they’re salted, in fact, it’s quite nice to have them salted. Simply shell the pistachios and try remove as much of the skins as possible, this removed any excess salt.
7. You can buy shelled pistachios, but you will most likely need to roast them. Simple heat your oven to 180°C (160°C Fan Assisted), spread the pistachios out on a baking tray and roast for 6-8mins.You can also roast them over medium heat in a pan on the stove, just make sure to toss the nuts around now and then so that they toast evenly and don’t burn.
8. Keep tart refrigerated, and it will keep for about 3 days, although the crust may lose some of its crunch.