For the base, beat in a mixer all the ingredients with the flat beater on medium speed for 4'. Serve the dough on a 60x40 baking sheet, sprinkle the peanut on the surface and bake at 180 °C for 10’-12’ with a closed tamper.

For the cream, beat the Vegan Rosette until it becomes light and fluffy.Beat the milk and Vegan Cream Patisserie for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Lastly, add the Pasta Pistachio and mix with a rubber spatula.

For the covering, melt the chocolate and sunflower oil in the microwave or in bain-marie.

For the setup, cut the base with a cutter and place it in the desired silicone mold. With a pastry bag, fill the mold with cream and freeze. Remove from the mold and dip into the topping. Garnish with broken pistachio and salt.