1. Gather and prepare all ingredients, ensuring freshness and quality.
2. Begin by creating the tartlet crust.
3. Combine flour, ground pistachios, and sugar in a food processor, and pulse to mix.
4. Add in cubed cold butter and pulse until the mixture resembles coarse crumbs.
5. Whisk the egg yolk with vanilla extract and add to the food processor.
6. Pulse until the dough comes together, then turn it onto a floured surface.
7. Knead briefly, wrap the dough in plastic wrap, and chill for 30 minutes.
8. Preheat the oven to 350°F (175°C) once the dough is chilled.
9. Roll out the dough to 1/4 inch thickness, cut into circles, and press them into tartlet pans.
10. Prick the bottoms of each tartlet with a fork to prevent puffing.
11. Blind bake the tartlet shells with parchment paper and pie weights for about 10-15 minutes until lightly golden. Let cool completely.
12. Prepare the raspberry filling by heating raspberries, honey, lemon juice, and a pinch of salt in a saucepan over medium-high heat.
13. Stir frequently while the mixture cooks down and thickens, then let the jam cool.
14. Move on to the pistachio pastry cream. Combine milk, egg yolks, sugar, and cornstarch in a bowl and whisk until smooth.
15. Heat the mixture in a saucepan over medium heat, whisking constantly until it thickens.
16. Remove from heat, stir in pistachio paste or pistachio oil, and let it cool completely with plastic wrap pressed directly onto the surface to avoid skin forming.
17. Fill the baked tart shells with a thin layer of raspberry filling.
18. Pipe or spoon the pistachio pastry cream over the raspberry layer.
19. Chill the assembled tartlets for at least 2-3 hours or overnight.
20. Prepare the honey meringue by beating egg whites and cream of tartar in a clean, dry bowl until soft peaks form.
21. Gradually add honey to the meringue, continuing to beat until stiff peaks form.
22. Pipe or spoon the honey meringue onto the chilled tartlets, forming decorative swirls.
23. Optional: Use a kitchen torch to lightly brown the meringue for a toasted effect.
24. Garnish the tartlets before serving with fresh raspberries, chopped pistachios, or white chocolate shavings.
25. Serve the Pistachio Raspberry Tartlets chilled for a stunning dessert experience.