Instructions:

1. Bake the tart crust in the oven if the tart shell is uncooked.
2. Place the bag of preparation in a refrigerator at +4°C (40°F) and leave to defrost for 12 hours.
3. Once defrosted, heat up the pouch in the microwave to 30°C (85°F) to ease the use of the preparation.
4. Fill the tart shell with the dark chocolate preparation and put in the fridge at +4°C (40°F) for at least 1 hour. The preparation will naturally solidify.
5. Decorate the dark chocolate tart with the chopped pistachios.