Pistachio Tartlets with Chocolate Filling

Ingredients

• 200 g dark chocolate
• 80 ml Milk (3.5% fat)
• 5 eggs
• Salt
• 100 g Coconut sugar
• 1 tbsp honey
• 4 tbsp water
• 100 g spelt whole‑grain flour
• 100 g finely ground pistachios

Instructions

1. 1.

   Break the chocolate into small pieces and warm it with the milk in a saucepan until melted. Divide the chocolate mixture into eight wells of an ice cube tray and freeze for 3 hours.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff, gradually adding 50 g coconut sugar as it rises.

3. 3.

   Whisk the yolks with the remaining coconut sugar, honey, and 4 tbsp lukewarm water until frothy. Fold in the flour and pistachios mixture, then gently fold in the beaten egg whites.

4. 4.

   Fill the prepared molds with the batter and press one frozen chocolate cube into each. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 15–20 minutes. Let cool slightly, unmold, and serve.