Makes one 4″ tart
Tart base
= 70g digestive biscuits
= 20g American pistachios, roasted
= 25g clarified butter/ghee, melted, cooled
Transfer to a 4″ tart tin & freeze for 30 minutes.
Pistachio filling
= 90g white couverture chocolate, melted
= 35g cream, 25% fat, warm
= 15g sugar
= 85g American pistachios, blanched and peeled
Chocolate topping
= 35g cream, 25% fat
= 20g 55% dark couverture chocolate
Place the ingredients in a small bowl and heat in 30-second intervals in the microwave, or place over warm water. Cover and leave to soften. Stir until smooth.
Pistachios for garnishing
Pistachio Truffles
By Food Curator & cookbook Author Deeba Rajpal
Pistachio Truffles
Makes 18 truffles
= 240g white couverture chocolate, melted
= 75g cream, 25% fat, warm
= 150g American pistachios, blanched and peeled
To coat
= 200g 55% couverture chocolate, melted
White chocolate + pistachio cream to drizzle.
Alternatively, pistachio powder or finely chopped pistachios to roll in
Homemade Herbed Pistachio Cream Cheese Platter, promise you. It needs the most basic ingredients which are easily available & you can make this super soon.
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