~~Mix 75g butter, softened with icing sugar and pinch of salt until creamy.
Add a whole egg, a teaspoon of pistachio paste, 15 g of almond powder and mix vigorously to obtain a creamy consistency.
Then add the flour in 3 times. Mix with your fingers to shape the dough.
Form a ball and set aside for at least 2 hours.
Spread the dough between 2 sheets of parchment paper and lower the pastry frame, going up a little on the edges.
Reserve for 15 minutes (the time to prepare the pistachio cream).
Place a sheet of greaseproof paper on the bottom of the pie to prevent it from going too far.