(Original recipe in German: here)
200g white chocolate, broken into pieces
1 tablespoon vanilla sugar
1 pinch of salt
120g flour, sifted
120g pistachios, coarsly chopped
2 tablespoons pistachios, chopped
Line a 24cm diameter springform pan with parchment paper and grease the rim with butter. Preheat the oven to 200°C.
Melt the butter in a small pan over middle heat. Add white chocolate und let melt while constantly stirring. Take away from the heat and pour into a bowl. Add sugar, vanilla sugar, salt and eggs and beat until you have a smooth batter. Sift in flour and mix well. Fold in the chopped pistachios.
Pour your batter into the prepared springform pan and bake in the middle of the oven for about 15-20 minutes. The tart should be moist in the middle. Take out of the oven and let cool. Decorate with icing sugar and chopped pistachios.
The tart keeps for a few days and tastes best after 2 or 3 days.