Mango Shrikhand Panna Cotta Tart

Name: Mango Shrikhand Panna Cotta Tart
Ingredients: 1 cup (250 g) crumbled gingersnap cookies; 6 tablespoons (¾ stick; 85 g) unsalted butter, melted; ½ cup (130 g) mango puree; 1 cup (220 g) full fat plain yogurt; 1 ⅓ teaspoons (4 g) gelatin; 1 cup (240 g) whole milk, room temperature; 1⁄3 cup (75 g) granulated sugar; ¼ teaspoon saffron; ½ teaspoons (1 g) ground cardamom; Pinch of nutmeg; Fresh mango pieces; 20 pistachios, very finely chopped; Crushed edible dried or fresh rose petals; Edible gold leaf