This recipe looks complex but it's actually pretty simple to make. You can assemble it in stages, making the crust one day, then cover and refrigerate it overnight. Make the filling and bake the tart the next. The most time-consuming part of the recipe is shelling the pistachios, but fresh pistachios are worth the time. Recruit people for help or shell them while reading or watching TV - multitasking has it's place. Bake in a 9-inch springform or a 6-cavity tartlet pan.