Yes, you heard us. Croissant tart - as in, the base of this tart is made from croissants. You may have seen a few of these around now. We came up with them first, and after giving you a chocolate version and a cheesy version, we think we've trumped the lot. Silky white chocolate ganache, flakey buttery croissants - surely this is a winner.
Preheat the oven to 180°C. Halve the croissants. Get a tart tin and press 2/3 of them down to make a layer on the bottom, then line the edges with halved croissants.
Top with a circle of greaseproof paper and scatter with baking beans. Bake, covering the croissants with tin foil if they get too dark. Remove the baking beans and paper for the final 10 mins to get some colour on the base.
Meanwhile, blitz the pistachios until they are a smooth butter. Add the white chocolate and continue blending until the mixture smoothes out and the chocolate melts. Add the double cream,. You'll have a thick, luscious mixture that falls off the spoon in ribbons.
Pour this into your (cooled) croissant base. Let it set in the fridge for around 2 hours, then scatter with pistachio nuts and eat.
