Pistachio Frangipane Tart
    Gluten free Shortcrust
    Pistachio Frangipane
    1. Shortcrust: Cut butter into small quarters, and mix flours, sugar, salt and butter in a blender. Blend it quickly and add the egg. Place in the fridge for about 1 hour.
    2. Roll the dough between two pieces of baking paper and let it rest in the fridge in for 1 more hour.
    3. Cover a baking frame with the shortcrust. Remove excess dough.
    4. Pistachio Frangipane: Mix the pistachios into flour and add pistachio flour, almond flour, sugar, butter and egg to a bowl.
    5. Whip it all together until fluffy.
    6. Divide the pistachio frangipane on top of the shortcrust, and smooth the surface with a spoon.
    7. Bake the cake for approx. 20 min at 175°C (350 F) until it is light golden. Allow the cake to cool completely.
    8. Garnish: Melt nougat in a bowl over water bath and put a couple of tablespoons into a piping bag.
    9. Spread the rest of the nougat onto the cake and place it in the fridge for 10 minutes. Drizzle the rest of the nougat on top with a random pattern. Chop pistachio nuts and decorate with them.
    10. Cut the cake into small triangles and serve.