White Chocolate And Pistachio Ganache Tartletts

• 1 dough unbaked pie crust
• 1 1/8 cups white chocolate pure cocoa butter
• 11/16 cup heavy cream
• 15/16 teaspoon pistachio paste
• green food coloring

1. Preheat the oven to 180 degrees Celsius.
2. Roll out the dough and place it into individual tart molds.
3. Bake for about 8 to 10 minutes.
4. Break the chocolate into pieces, and melt in a double boiler.
5. Boil the cream with the pistachio paste and pour it over the melted chocolate.
6. Add a few drops of food coloring.
7. Mix gently by hand, then use an inmersion blender to smooth the cream, if necessary.
8. Let stand for about 3-4 minutes.
9. Pour over the tart crusts and let it stand in the fridge for about 4 hours.
10. Remove the tarts from the fridge at least 10 minutes before serving.

crust, white chocolate, heavy cream, pistachio paste, green food coloring

Taken from www.yummly.com/recipe/White-Chocolate-and-Pistachio-Ganache-Tartletts-782412 (may not work)