Zucchini and turmeric tartlets with pistachios and buttercream

Ingredients for 1 servings:

• 550 ml UHT milk. 3.5% fat
• 300 g pistachios, roasted and salted
• 50 g honey
• 40 g cornstarch
• 250 g butter
• 250 g zucchini
• 2 eggs
• 200 g almonds, ground
• 1 packet of baking powder
• ¼ tsp, leveled turmeric powder
• ¼ tsp, crushed cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

gluten-free, makes 12 tartlets

Pour 500 ml of milk into a measuring jug. Shell the pistachios, add them to the milk, and mix everything until smooth. Bring the pistachio milk and 10 g of honey to a boil in a saucepan. Mix the cornstarch with the remaining milk and stir into the boiling liquid. Transfer the pudding to a bowl, cover directly on the surface with cling film, and refrigerate for 2 hours. Place the butter in a mixing bowl and bring to room temperature. Preheat the oven to 160 °C (top/bottom heat). Wash the zucchini and finely grate it into another mixing bowl. Separate the eggs. Add the egg yolks to the zucchini in the bowl with the ground almonds, remaining honey, baking powder, turmeric, and cinnamon; mix well. Beat the egg whites until stiff peaks and fold into the mixture. Place 12 muffin paper cups in the corresponding baking pan and fill each with a generous tablespoon of batter. Bake in the preheated oven on the middle rack for about 20 minutes. Then let it cool slightly. Remove the pistachio pudding from the refrigerator. Beat the room-temperature butter with a mixer until it turns white. Stir the pistachio pudding into the butter, a tablespoon at a time, until a cream forms. Transfer the buttercream to a piping bag fitted with a nozzle and pipe onto the cakes. Tip: Store the finished cakes in a cool place!