Roll out a layer of marzipan in a round shape (diameter 24 cm) and press it gently into the springform tart pan (diameter 24 cm).
Blend pistachios into a fine powder (I've used a coffee blender). Add maple syrup to it together with water and stir well with a spoon or fork. Next, put this mixture on top of the marzipan layer, spread it evenly and put it into the refrigerator.
Melt nougat together with oil. Pour this mixture over the pistachio layer, spread it evenly and put into the freezer for approx. 15 min (or until the layer is firm).
Melt chocolate together with nougat and oil and pour over the first nougat layer. Let it chill for approx. 15 min in the freezer, or until it becomes firm.