Prep time: 30 minutes
Cook time: 25 minutes
Serves 4.
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Ingredients
50ml canola oil
Plain flour, to dust
Raspberries, to decorate
Icing sugar, to dust
Pistachio praline
100g shelled pistachios
220g caster sugar
60ml water
Tortino
220g white chocolate, chopped
220g butter, chopped
100g pistachio paste
4 eggs
40g caster sugar
50g plain flour
1 tbs thyme leaves
Method
1. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces. Process until coarsely chopped.
2. Place half the praline in a small processor and add the canola oil. Process to form a paste.
3. Preheat oven 190C. Lightly grease four ovenproof dishes or ramekins. Sprinkle with flour and tip out excess. Place in the freezer.
4. To make tortino, stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until melted, smooth and combined. Remove from heat. Stir in pistachio paste.
5. Using an electric mixer, whisk eggs and sugar until light and creamy. With motor operating, gradually add chocolate and butter mixture. Stir in flour and thyme.
6. Divide mixture among prepared dishes and place on an oven tray. Bake for 14 minutes.
7. Invert tortino onto serving plates. Decorate with raspberries and remaining pistachio praline. Dust with sifted icing sugar.
