Chocolate Pistachio Tart

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Method of Preparation

  1. Mix together all of the ingredients except the PreGel Maxima Bitter Cream in a mixer with the paddle attachment on low speed until the dough comes together.
  2. Wrap the dough with plastic wrap and place in the refrigerator for at least 1 hour.
  3. Sheet or roll the dough out to the desired thickness and line your tart rings.
  4. Bake at 180°C/356°F for approximately 15 minutes or until golden brown.
  5. Once the shells have cooled, pipe in PreGel Maxima Bitter Cream.
  6. Place back in the oven for 5 minutes and then allow to cool down completely before serving.


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