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["For the tart shells:", "Place pistachios in a large food processor and process until broken down and crumbly. Add roughly chopped dates and cocoa powder. Process until the mixture begins to come together and form crumbs, about 2-4 minutes.", "Divide mixture between tart pans (4 3/4 inches each) with a removable bottom (about 6 packed tablespoons per pan) and press it into the pans until tightly packed along the bottom and about 2/3 of the way up the sides (see note), making sure to leave a good ridge along the edge of the crust so it doesn't break off when you serve the tart. Place into the freezer while you make the cream.", "For the pistachio cream:", "Drain the pistachios and roughly chop them. Add all ingredients into a high-powered blender and blend them on medium-low (I used the ""chop"" setting) for 3 minutes, then on medium speed (""mix"" setting) for 1 minutes, and finally at medium-high (""blend"" setting) for 2-3 minutes until cream is smooth and pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It's alright if there a few small pieces of pistachios that don't get blended. You should have about 1 cup of cream.", "Pour the cream into the prepared tarts shells and smooth out evenly. Place into the freezer until the cream is frozen and set, about 2 hours.", "Garnish with chopped chocolate and devour immediately!", "Notes:", "1. It's very important to soak the pistachios overnight, so they soften. Place them into a bowl, cover with water, cover the bowl and refrigerate overnight.", "2. Only go 2/3 of the way up the sides, or else your sides will be too thin."]
