Preheat oven to 180C. Grease a 24cm round tart tin with removable base.
To make pastry, place butter in an electric mixer. Add combined remaining ingredients. Beat on low speed to combine. Turn dough out onto a lightly floured surface. Shape into a disc. Wrap in cling film. Refrigerate for 30 minutes.
Roll out pastry on a lightly floured surface. Line base and sides of prepared tin with pastry. Line pastry with baking paper and fill with baking beans or rice. Cook for 15 minutes. Remove paper and beans. Cook for a further 15 minutes or until golden and crisp. Cool completely.
Meanwhile, to prepare macaroon filling, combine coconut, sugar and egg whites in a bowl. Arrange berries over pastry. Spoon macaroon mixture in between berries, using your fingers to spread evenly and ensure there are no gaps.
Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges.
To make crème anglaise, heat cream, vanilla bean and seeds in a heavy-based saucepan over medium heat, without boiling, until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until thick enough to coat the back of a spoon. Strain.
Sprinkle tart with pistachios. Serve with crème anglaise.