Cardamom Chocolate Tartlets with Pistachios

For the dough, make a heap of the flour with the cocoa and cardamom on the work surface. Mix with a pinch of salt and the sugar and make a well in the middle. Place the pieces of cold butter around the well and the egg yolks in the middle. Add 2 - 3 tbsp cold water and chop the ingredients thoroughly with a knife until the dough forms crumbs. Knead to a smooth dough, using your hands, adding either a little water or flour if necessary. Shape the dough into a ball, wrap in clingfilm and chill for at least 30 minutes.

Roll out the dough until 2 - 3 mm thick. Cut out rings of approx. 15 cm diameter and place them in the buttered tartlet tins. Cut off any excess dough. Prick the bottom of the tartlets several times with a fork and chill for a further 30 minutes approx.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

For the filling, roast the pistachios in a pan until they give off an aroma. Remove from the heat, let cool and chop. Bring the milk, cream and cardamom to the boil in a pan, remove from the heat and let infuse for approx. 15 minutes. Pour through a sieve.

Stir the egg yolks with the cornmeal in a bowl until smooth. Gradually pour in the cream mixture, stirring all the time, then place the bowl over a pan of hot, not boiling, water and beat until creamy (do not let it become too hot). Stir approx. 400 g of the chocolate into the cream until the pieces melt. Mix in approx. 2/3 of the pistachios.

Bake the tartlets for approx. 10 minutes. Pour in the chocolate cream, turn the oven down to 150°C (130°C in a fan oven), 300°F, gas 2. Bake the tartlets for a further 15 minutes approx. until done. Remove from the oven, let cool slightly, then carefully remove from the tins and let cool completely.