These tartlets was born from an idea
the Master of pastry Luca Montersino.
I had some  little changed
without adding fruit jellies that i don’t particularly like.
Let’s say that the idea of ​​immersing the tartlet in white chocolate and then in
pistachios gives a great color effect
not to mention
pairing chocolate pistachios
it is absolutely fantastic.
The lightweight and pastry
white chocolate cream
make these biscuits a real masterpiece.

Recommended wine:
Salvatore Murana Passito di Pantelleria Martignana 2003
sweet wine with bright amber color,
sweet taste, round and aromatic.
A masterpiece of sweet,
a masterpiece of wine.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the pastry:

- 500g Garina

300g butter

-100g Icing sugar

-80g Of yolks

-Buccia Lemon rind

-1 Pinch of salt

For the cream:

5 egg yolks

-600ml Milk

-40g Flour

-150g Sugar

-200g Of white chocolate

-A Bag of pistachios

PUT ON THE APRON,WASH YOUR HANDS, BEGIN!

Prepared in the first place the pastry,
processed sugar with the butter, add the egg yolks
and lastly the flour,
form a ball, wrap in plastic wrap,
making it in the refrigerator for at least 1 hour.
Prepare now for the white chocolate cream,
put to boil the milk and in the meantime
whip the egg yolks with the sugar,
once the milk will have reached a boil,
put a small part mounted to the egg and sugar,
stir and add the mixture to the remaining milk,
put it back on the heat and cook for a few minutes,
scented with lemon rind,
or lime.
Melt white chocolate in a double boiler and add the cream.
Let cool.
Now take the  molds and put
the pastry,
remembering to puncture the bottom,
bake in a preheated oven at
180 °
until golden brown.
Melt white chocolate more, spend the tartlets and then put the pistachios.
With the help of the pastry bag fill with cream.

And voila … praise the master Montersino!