Chocolate velvet tart with pistachio wafer base

Whisk the egg whites and sugar until they just begin to froth; add the melted butter and flour and whisk until no lumps remain.

Spread a generous dollop of batter in a thin even sheet on a silpat and bake at 325F for 7 to 10 minutes, until light golden brown.

Remove the silpat from the tray and punch out rings while the wafers are hot; if they turn brittle, return to the oven for a minute.

Pipe an even layer of pistachio butter onto each wafer, stack and repeat to build the base; finish with chopped pistachios and set aside.

Heat the milk, cream, sugar and salt in a saucepan to a light simmer.

Pour slowly onto the egg yolks, whisking constantly so it does not curdle.

Return to the saucepan, heat to about 170F and turn off the heat.

Chop the dark chocolate finely, add to the pan and fold until fully melted.

Transfer to a piping bag with a large round tip and pipe into each mold before it cools and stiffens.

Set the base into the silicone doughnut mold, working ahead of the cooling chocolate, and freeze at least 3 hours at -3F or lower.

Optional: airbrush the frozen tarts with the chocolate and cocoa butter blend at 90F, keeping the equipment warm so it does not clog.

Let sit out 10 to 15 minutes before serving and garnish with grated pistachio.