Briefly knead the flour, butter, caster sugar and egg into a smooth pastry. Wrap the dough in plastic film and leave to rest in the fridge for 30 minutes. Grease the cake tin with butter.
Preheat the oven to 180 °C. Roll out the pastry with a rolling pin on a lightly floured work surface into a disc about 5-mm thick and 30-cm in diameter. Cover the cake tin with the pastry and prick holes in the base with a fork. Place a sheet of baking paper or aluminium foil on the pastry and spread the blind baking filling evenly over it.
Bake the base in the oven for about 15 minutes until light beige. Remove the blind baking filling and the baking paper or foil. Then bake the base for another 5 minutes, or until the base is a nice golden brown. Let the base cool on a wire rack.
Chop the chocolate into small pieces, place in a bowl and melt in a bain-marie.
Beat the mascarpone and the icing sugar with a mixer until light and airy. Beat the whipped cream with the mixer until it has the consistency of yoghurt. Carefully stir the melted chocolate through the mascarpone and then fold in the whipped cream as lightly as possible. Spread the cream over the cooled base and allow to set in the fridge for at least 1 hour.
Halve the dragon fruit lengthwise, and set one half aside. Cut neat balls out of the other three halves with a melon baller. Spread them and the raspberries over the cake. Coarsely chop the pistachios, and sprinkle the cake with the pistachio pieces and white chocolate curls. Cut the other half of the dragon fruit into wedges, and decorate the cake with them.
Tip: If you can’t find white chocolate curls in the shops, make them yourself: above a plate, shave small curls from a piece of white chocolate with a peeler. Put the plate in the fridge until ready to use.
