INGREDIENTS

12 each  6" Heat Pressed Flour Tortillas (10400)  
 Egg , lightly beaten , as needed 
 Butter , melted , as needed 
18 oz. Dark Chocolate , melted 
4 oz.  Pistachios , shelled , toasted , finely chopped 
48 each  Raspberries , fresh 
3 cups Pistachio Pasty Crème , see related recipes   

DIRECTIONS

1.) Form flour tortilla into a cone shape and brush the edges together with egg wash to seal. Thread edges together with a toothpick to hold their shape. Brush cones with butter and place a small, oven safe dipping cup in the mouth of the cone to help hold the shape. Place cones on parchment lined baking sheet and bake in convection oven at 350°F for 12-15 minutes or until crisp. Let cool.

2.) Dip the top end of cones in the dark chocolate and immediately roll in chopped pistachios. Drop a dollop of chocolate in the bottom of each cone to seal. Allow chocolate to cool and harden.

3.) To serve, place 1 raspberry in the bottom of the cone and top with ¼ cup pastry cream. Top the pastry cream with an additional 3 raspberries.

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