Pastry crackers with mortadella mousse

INGREDIENTS

For the crackers:

• 75 g (½ cup) all-purpose flour
• 75 g (⅝ cup) parmesan
• 45 g (3 tbsp) butter
• 1 egg yolk
• A pinch of salt
• A pinch of nutmeg

For the mousse:

• 6 slices (around 120 g) mortadella
• 100 g (1/2 cup) cream cheese
• 15 ml (1 tbsp) full-fat cream
• Black pepper to taste
• Pistachios for serving

METHOD

1. Preheat the oven to 180°C/350°F.

2. In a medium bowl whisk flour with parmesan, salt, and nutmeg. Add cubed cold butter and egg yolk. Work everything together to form a crumbly pastry, press it together, wrap it in plastic, and chill for 30 minutes.

3. For the mousse blend together all of the listed ingredients until light and creamy.

4. Roll out the chilled pastry into a 3 mm layer. Cut out 3 cm circles using a cookie cutter.

5. Brush each cracker with some egg wash and bake for 15 minutes. Leave to cool down. Top with a creamy mousse.