Add all of the ingredients for the crust (almond flour through salt) to a food processor. Pulse until well blended and the mixture starts to clump. Transfer the mixture to a 9 inch round tart pan with removable bottom. Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible. Chill the tart in the refrigerator for a minimum of 6 hours or overnight. Refrigerate until ready to serve.

In a medium heatproof bowl, add the yolks, 1/4 cup sugar, cornstarch and salt; whisk to blend.

In a small saucepan over medium heat, heat the milk and remaining 1/4 cup sugar until the mixture reaches a gentle boil. Slowly, pour the hot milk mixture into the bowl with the egg mixture, whisking constantly to combine. After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat. Cook until thickened, whisking constantly, about 2 to 3 minutes.

Strain the pastry cream through a mesh strainer set over a bowl, pressing it through the strainer with a rubber spatula. Add the vanilla extract and cardamom to the pastry cream and stir until combined. Cover bowl with plastic wrap pressed directly onto the surface of the cream and refrigerate until chilled. You can also place bowl in the freezer for 15 to 30 minutes to chill.

To assemble the tart, pour the pastry cream into the tart crust and spread evenly. Arrange the strawberry slices on top. Refrigerate until ready to serve. Carefully separate the side of the tart pan from the bottom. Sprinkle chopped pistachios over tart just prior to serving. Serve immediately.