White Chocolate And Pistachio Ganache Tartletts

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Roll out the dough and place it into individual tart molds.

3. 3

   Bake for about 8 to 10 minutes.

4. 4

   Break the chocolate into pieces, and melt in a double boiler.

5. 5

   Boil the cream with the pistachio paste and pour it over the melted chocolate.

6. 6

   Add a few drops of food coloring.

7. 7

   Mix gently by hand, then use an inmersion blender to smooth the cream, if necessary.

8. 8

   Let stand for about 3-4 minutes.

9. 9

   Pour over the tart crusts and let it stand in the fridge for about 4 hours.

10. 10

    Remove the tarts from the fridge at least 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.