Recipe: I found these...

Here is a pistachio cream pie

1 1/2 cups all-purpose flour
1/4 cup chopped walnuts
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
1/4 cup maraschino cherries
1/8 cup chopped pistachio nuts


Directions
1 Mix flour, walnuts, and butter or margarine. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes. Cool.
2 Mix together cream cheese, vanilla, confectioners' sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
3 Mix instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Here is a basic tart dough. My guess is that you can prepare the pistachio pudding as directed, add some chopped nuts and whipped topping and refridgerate.

1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch salt
12 tablespoons cold unsalted butter (1 1/2 sticks) In a small bowl, mix together the egg and cream. Set aside.

In a bowl of an electric mixer, combine the flour, sugar, salt and butter. Using the paddle on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed add the egg mixture. Mix the dough just until it is no longer dry- looking. It will still be loose and crumbly looking. Place the dough on a work surface. With your hands, combine to form a ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.

Preheat oven to 350 degrees F. On a lightly floured work surface roll the dough out to 1/8-inch thick. Line six 4-inch wide tartlet pans, be sure to press the dough carefully around the bottom edges of the mold. Line with parchment and fill with uncooked rice or beans. Bake until edges are golden brown, about 20 minutes. Remove parchment and rice or beans and bake for an additional 10 minutes or until the entire surface is golden brown. Yield: 6 tartlets