Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tart base
Pistachio layer
Ganache
Decoration
Utensils
One springform pan (approx. 24 cm in diameter), lined with baking paper
How it's done
Tart base
Soften the dates in water for approx. 15 mins., drain. Blitz the almonds, ground almonds and oats in a food processor. Add the dates and coconut oil, mix to form a sticky mixture. Press the mixture into the prepared tin, cover and chill for approx. 4 hrs.
Pistachio layer
Soften the pistachios in water for approx. 1 hr., drain. Blitz the pistachios, maple syrup and vanilla paste in a food processor for approx. 5 mins. to make a firm cream. Spread the pistachio cream over the tart base, cover and chill.
Ganache
Place the chocolate in a bowl. Bring the coconut milk to just below the boil, pour over the chocolate, cover and leave to stand for approx. 5 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Mix in the salt. Pour the ganache over the pistachio layer of the tart, cover and chill for at least 2 hrs.
Decoration
Decorate the tart with pistachios.
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