Mousse:
1. Mix raspberry puree with sugar, heat until melting;
2. Whip the cream;
3. Melt gelatin by heat;
4. Add the liquid mousse into gelatin by several times.

Tart Crust:
1. Mix butter and sugar, whipped;
2. Add in eggs in sequence;
3. Bake pistachio kernels and grind to powder;
4. Mix salt, corn starch, pistachio powder and cake flour and add into the butter mixture.

Frosting:
1. Add water to sugar and boil it to 110℃;
2. Whip the egg white until foam forms and add 300g sugar gradually until lightly whipped;
3. Add in boiled syrup and stir until whipped.

Add the mousse on the tart layer, dress it with frosting and coat the edge with pistachio powder