Preheat oven to 350 degrees F.
In a food processor, combine graham cracker, pistachios, sugar and melted butter until mixture is wet. Press into greased fluted tart shell and up the sides evenly.
Bake in oven for about 15 minutes or until crust is toasted and dry.
To make the goat cheese mousse, add goat cheese and sugar to a standing mixer fitted with a paddle attachment. Mix until smooth and sugar is no longer grainy.
Scrape out of the bowl into a separate bowl. Use the mixer to whip the cream to medium peaks, and fold into goat cheese mixture until smooth.
Smooth goat cheese mousse into baked tart shell with an offset spatula.
Garnish with fresh figs and pomegranate seeds. Enjoy!