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
Filling
Tartlet bases
Tartlets
Utensils
4 mini tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
Filling
Bring the cream to the boil in a small pan while stirring. Remove the pan from the heat, add the gelatine, mix well. Add the chocolate and salt, stir until smooth. Add the pistachios and cold cream, puree, chill for approx. 2 hrs.
Tartlet bases
Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the pistachios and the butter. Fill the mixture into the prepared tins, press down firmly. Create a rim approx. 2 cm high around the edge. Cover and chill for approx. 30 mins.
Tartlets
Beat the cream filling until stiff using the whisks on a mixer. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm), pipe onto the tartlet bases. Decorate with the pistachios, serve immediately.
| Tip: | Use salted, toasted pistachios for the decoration. |
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