Raspberry, Mint & Pistachio Crumb Tart

1. Preheat oven to 350 degrees F. Using a rolling pin, roll out the puff pastry (use half of the box) into a rectangle and trim the edges with a pizza cutter. Place on a parchment paper lined baking sheet. Brush the pastry with beaten egg and sprinkle with granulated sugar. Bake the puff pastry for 12-15 minutes, or until golden brown. Remove from oven.
2. Using a small saucepan, mix half a cup of the raspberries with the icing sugar and simmer over medium-low heat until combined. Mash the berries a bit with the back of a fork. Remove from heat and cool. Meanwhile, mix the creme fraiche and brown sugar until combined.
3. Spread the creme fraiche mixture over the puff pastry and drizzle the raspberry sauce over top. Top with the remaining whole raspberries, some torn mint leaves and some crushed pistachios. Dust with icing sugar.