for 4 people

Filling

1 dl	cream
1 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
100 g	white chocolate, finely chopped
1 pinch	salt
50 g	unsalted, shelled pistachios
2 dl	cream, chilled

Tartlet bases

100 g	butter biscuit
30 g	unsalted, shelled pistachios, finely chopped
30 g	butter, melted, left to cool

Tartlets

2 tbsp

unsalted, shelled pistachios, roasted, coarsely chopped

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.

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