Pistachio and chocolate ganache tart

• 250g digestive biscuits, crushed
• 100g unsalted butter, melted
• 200g pistachio paste (pure)
• 250g mascarpone cheese
• 100g powdered sugar
• 150ml heavy cream
• 100g milk chocolate, chopped
• 50ml heavy cream (for ganache)
• 30 ml crushed pistachios for garnish

1. Combine the crushed biscuits and melted butter. Press firmly into the bottom of a tart tin and chill for 30 minutes.
2. In a medium bowl, whisk the mascarpone, pistachio paste, and powdered sugar until smooth.
3. In a separate bowl, whip 150ml of heavy cream to soft peaks, then gently fold it into the pistachio mixture.
4. Spread the pistachio filling evenly over the biscuit base and refrigerate for at least 2 hours.
5. To make the ganache, heat 50ml of heavy cream until just boiling, then pour over the chopped milk chocolate. Let sit for 2 minutes, then stir until glossy.
6. Pour the chocolate ganache over the chilled pistachio layer.
7. Sprinkle with crushed pistachios and refrigerate for another hour before serving.

Serve chilled with a cup of strong Turkish coffee or espresso. For an extra touch, add a dollop of whipped cream on the side.