Chocolate and Raspberry Tart

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For the dough, mix the flour with powdered sugar, salt, and very cold butter, add the egg, mix until all ingredients come together, and form a ball.
Roll out the dough into a rectangular shape measuring 36x13 cm, forming the base and the sides.
Place the mold in the freezer for 30 minutes.
Remove, add a baking sheet, cover with weight and bake for 12 minutes at 180 C, remove the weight and bake for another 4-5 minutes.
Let it cool completely.
Cover with a layer of raspberries, either fresh or frozen.
Melt the chocolate with the cream in the microwave or in a double boiler, add the butter, stir until the butter melts, and cover the raspberries.
Put the tart in the refrigerator for 4-5 hours.
Take it out, sprinkle with pistachios, and enjoy. Enjoy!