Every now and then, I feel like acting as if I am classy.
Preheat oven to 350°F. Place 1/2 cup of the pistachio nuts in bowl of food processor; cover and pulse until finely chopped.
Add water; stir until a soft dough forms. Press dough onto bottom and up sides of a prepared 10-inch tart pan with removable bottom.
Place cream and chocolate in medium microwavable bowl. Microwave on HIGH 1 minute, stirring halfway through cooking time. (Chocolate will not be completely melted.)
Place crystallized ginger in bowl of food processor; cover. Pulse until just coarsely chopped. Add remaining 1/4 cup pistachio nuts; cover. Pulse until chopped. Sprinkle over chocolate in tart shell.
Refrigerate until ready to serve. Let stand 5 to 10 minutes before serving.