Crispy pistachio


  • pistachio crust:
  • For four cakes individual
  • 1 and 1/2 cup pistachios
  • 2 tbsp agave honey
  • 1 tsp water
  • 1/4 tsp salt
  • filler: < / li>
  • 1 can of coconut milk
  • 1/4 cup sugar
  • 1/4 lime juice cup
  • 1 avocado ripe (make a puree with the pulp)
  • cover:
  • 1 can of coconut milk
  • 1/4 cup of powdered sugar


Pistachio crust:

Preheat the oven.

Oil individual pans .

Mix all the ingredients and, with wet fingers, lightly press the bottom and sides of each tart pan.

Bake for 10 minutes until the edges are golden brown.

Let cool completely before filling.


Mix all ingredients in a bowl. food processor until smooth.

Fill each tart (approximately 1/3 cup per pan) and refrigerate.


Mix everything and serve cold.


After filling each tart, flip the crust over and finish with a slice of kiwi.

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