Puff quinoa is usually found in cereal bars or granola, but it can also be used in desserts to add crunch. Here, it is used as a pie crust, which is then covered with chocolate ganache, raspberries and pistachios. An original and delicious dessert!
Prep Time: 30 minutes
Rest Time: 3 h
Cooking Time: 30 minutes
Difficulty: easy
Yield: 12 mini pies
Ingredients
For the puff quinoa
- 3 tablespoons brown sugar
- 3.2 oz maple syrup (90 g)
- 2.6 oz puff quinoa (75 g)
For the ganache
- 3/4 cup + 2 tablespoons dark chocolate (150 g)
- 1 cup heavy cream (2.5 dl)
For the filling
- 12 raspberries
- somes pistachios
Instructions
Start by preparing the puff quinoa: in a small saucepan, bring the sugar and maple syrup to a boil. Remove from heat and add the puff quinoa. Mix well to coat the quinoa.
Spread this mixture into greased muffin tins.
Set aside in a cool place for about 2 h, to allow the tart base to harden.
Prepare the chocolate ganache: melt the chocolate in the cream over low heat. Remove from heat and let cool.
To finish, place a raspberry in the center of each tart shell.
Pour the ganache over the pie shells and sprinkle with pistachios. Let set in the refrigerator until the ganache is firm, about 1 hour.
Unmold gently and serve.