pistachio green. versailles palace gold. cherry red.

I love coincidences,

especially when they happen in the kitchen.

This recipe is a pure coincidence.

An array of leftovers that worked in complete harmony together.

While a good pistachio paste is not in everyone’s leftover’s list, I do urge you to keep a hold of that in your pantry. It has the magic to upgrade so many things in so many ways. 

Mini Pistachio tart

8 prebaked mini tart shells (7cm)

150g double cream

6 tbsp. crème patissiere

1 tbsp. pistachio paste

50g crushed pistachios

Fresh cherries for garnish

using a whisk mix the pistachio paste and the crème patissiere until combined.

Whip up the double cream, when it reaches soft peaks add the pistachio mixtures and continue to beat until slightly stiff.

To serve- one dollop of the cream into each tart, sprinkle with the crushed pistachios and garnish with a cherry!

Make sure you put the tart together just prior to serving to maintain the tart crisp and crumbly.