Bluberry-Pistachio Tartletts With Chocolate Shells

• 1 1/16 cups milk chocolate good quality
• 1 pint blueberries
• marsala wine 2 cl.
• 2 3/4 tablespoons sugar
• milk 1 cl.
• 3/4 cup mascarpone
• 3 7/8 tablespoons pistachios
• fresh mint leaves

1. Melt the chocolate (150 gr.) in a double boiler.
2. Spread a layer of chocolate in flexible tartlet molds using a teaspoon or a brush. The layer should not too thin to prevent the tarts from breaking when unmolding.
3. Allow to set in the fridge. (About 1 hour)
4. In a saucepan combine sugar and marsala and heat to obtain a syrup (sugar should dissolve completely into the liquid and thicken a little).
5. Let it cool.
6. Whisk the milk and the mascarpone with the food processor, add the syrup and whisk again briefly for 1-2 minutes to obtain a light cream.
7. Put the cream in a pastry bag.
8. Crush the pistachios between two sheets of parchment paper and pounding with a rolling pin.
9. Using the tip of a knife, cut remaining chocolate into small pieces.
10. Unmold the tartlet shells, top with blueberries, add a dollop of mascarpone cream, sprinkle with pistachios, and garnish with mint leaves and chocolate pieces.
11. Serve inmediatly.

milk chocolate, blueberries, marsala wine, sugar, milk, mascarpone, pistachios, mint leaves

Taken from www.yummly.com/recipe/Bluberry-Pistachio-Tartletts-with-Chocolate-Shells-782432 (may not work)