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Cut through mixture with knife within S-form curves within one continuous movement without cutting into crust. Beat refined sugar, oil, eggs and vanilla with mixer until very smooth. The recipe is written using white chocolate, yet you can build use of Splenda, simply delete it. Add the eggs, one at a particular time; proceed crushing until stiff peaks form. Beat egg whites and cream of tartar within medium bowl with electric mixer at medium speed, beat butter, brown refined sugar until light and fluffy. Bake at 350 degrees F for 15 mins. or else until edges turn brown. Combine maize syrup, chocolate, refined sugar and butter within the saucepan above medium heat. Spread above the baked crust and sprinkle with the flour. Blanch the pistachio nuts for 2 to 3 mins.