Pistachio and Chocolate Mini Tarts

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a food processor, combine 1 cup of shelled pistachios and 1 cup of all-purpose flour. Pulse until the pistachios are finely ground.

3. 3

   Add

4. 4

   5 cup of unsalted butter and

5. 5

   25 cup of sugar to the processor. Pulse until the mixture forms a dough.

6. 6

   Press the dough into mini tart pans, ensuring an even layer on the bottom and sides.

7. 7

   Bake the tart shells in the preheated oven for 12-15 minutes, or until lightly golden. Remove from oven and let them cool completely.

8. 8

   In a small saucepan, heat

9. 9

   25 cup of heavy cream over medium heat until it just begins to simmer.

10. 10

    Remove the cream from heat and pour it over

11. 11

    5 cup of dark chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.

12. 12

    Pour the chocolate ganache into the cooled tart shells, spreading evenly.

13. 13

    Refrigerate the tarts for at least 1 hour to set the chocolate.

14. 14

    Once set, remove the tarts from the pans and serve. Optionally, garnish with additional chopped pistachios or a dusting of powdered sugar.