Prep time 20 minutes
Cook time 8 minutes
Preheat oven to 350°.
In the bowl of the food processor already attached to the base, pulse the pistachios just before finely ground. Break the cookies and add them to the bowl with salt and sugar. Pulse again until almost crushed, about less than 10 seconds. Make sure everything is well incorporated by scraping the bowl sides and bottom, then pulse a few more seconds to make everything come together. With the food processor running, pour the melted butter through the lid hole and pulse just a few seconds more, until the cookie crumbs look just wet. Transfer the content to the tart flute pan or the pan you will be using. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the edges of the pan. You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 8 minutes and then place it in the fridge to cool down.
In the bowl of a mixer with the whisk attached mix the cream cheese with the condensed milk in medium speed (#4 in the Kitchen Aid mixer) for 2 minutes. Add the lemon, vanilla and salt and mix for 2 to 3 minutes more, scrapping down the content of the bowl halfway thru. Taste to make sure all the flavors are well integrated. Mix for 1 to 2 minutes more if necessary. Pour over the crust and chill for 6 to 8 hours, preferably overnight. Decorate with pistachios and fruits.