Make the Meringues, preheat the oven to 225˚

in a small clean bowl slowing start mixing the egg white and the pinch of salt, as the mixture gets thicker begin put the mixer on medium as it gets thick you can move it up to high

once it's thick slowly add a little sugar at a time, and beat well between each addition, you want ALL the sugar dissolved in the meringue, if it stays gritty it will not whip up to glossy stiff peaks

once all the sugar is in and dissolved put the meringue in a piping bag fitted with a star tip, ANY star or flow tip will do

lay a sheet of parchment on a baking sheet, pipe small meringue kisses all over the sheet, they won't spread so you can make them close together

once you've piped them out, bake them for 45 minutes in the warmed oven

meanwhile make your sablé base, beat the butter on medium with the paddle in a stand mixer for 2-3 minutes or until it's light and fluffy

meanwhile stir the egg yolks and sugar together until it's thickened up, set aside

stir the flour, salt, and baking powder together

use a wooden spoon to beat the butter into the egg yolk mix until thoroughly combined, stir in the flour mix until the dough comes together

wrap the dough in plastic wrap and chill for 1 hour

Bake the sablé tart crust preheat the oven to 350˚, butter an 8 inch round cake tin, press the mixture in the bottom of the pan even, bake 20-25 minutes, just until it's set

once baked cool on a baking rack for 5 minutes and then carefully remove from the pan

make the Creme Mousseline, warm the milk and vanilla until it JUST about boils

meanwhile, beat the egg yolks and sugar together

sift the flour over the eggs and stir to combine

when the milk is just about to boil pour it over the egg mix in the bowl and whisk until smooth

return the mix to the saucepan, cook, and stir until it's smooth and thick, switch to a wooden spoon once it's hard to whisk

once it's thick scrape it into a bowl and let it rest until it's the same temperature as the soft butter

make the pistachio paste, grind the pistachios together with the oil to make a thick paste, you can add a dab of food color to make the pistachios more green, do not over tint them or they'll look like mine! set aside

when the creme mousseline is room temp put it in the bowl of a stand mixer fitted with the whisk attachment, slowly whisk in the butter until the butter is incorporated well

fold in the pistachio paste and put in a pastry bag with a round tip or no tip and chill until ready to use

make the raspberry glaze heat together the water and 2 TBSP of jam until soft and smooth set aside until assembly

make the chocolate designs, gently heat the chocolate just until melted, then use a offset spatula to spread it on a piece of smooth foil or parchment paper, cool, and break into shards

to assemble: lay the Sablé crust on a serving plate top with a layer of raspberry jam, then pipe on the pistachio creme mousseline to within 1/2 inch of the edge

slice cleaned berries and pile in the center making a nice big mound

dip the tops of some of the meringues in edible glitter OR use gold leaf

add some to the top of the tart, add chocolate shards

slice and serve!