Delicious Lemon Cheesecake Tart with Pistachio Crust

In a mixing bowl, combine the pistachio flour, all-purpose flour, powdered sugar, and salt. Mix these dry ingredients together until well combined.

Next, add the cold, diced butter into the flour mixture. Using a mixer, beat the mixture until it resembles fine crumbs or sand consistency.

Add the egg into the mixture and continue mixing until all ingredients are fully incorporated. The dough should come together nicely.

Transfer the dough onto a lightly floured surface and roll it out between two sheets of parchment paper. This will prevent sticking.

Wrap the rolled-out dough and place it in the refrigerator for 4-6 hours. This chilling step is crucial for achieving the right texture in the final crust.

Once the dough is chilled, you can either shape it into tart shells or roll it out into a sheet for a cheesecake base. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) while preparing.

Bake the tart shells or the sheet for about 20-25 minutes, or until golden brown. This will ensure a crisp and delicious tart crust.