1. Thaw the tart crust a little bit
2. Take it out and knead it into a dough
3. Roll into thin slices
4. Then roll it up sideways. Roll up from right to left
5. Into this
6. Press down and roll into a dough sheet about 21 cm thick
7. Cut into rectangles
8. Bake in the oven at 180 degrees for about 15 minutes, pay attention to not over-bake, I just bake it out of shape, (the plastic surgery is not correct, there will be problems in the later stage, haha)
9. The chocolate is put directly into the piping bag
10. Dissolve in hot water
11. The pistachio I use, smashed into pieces
12. Then cut a small opening in the piping bag, trim the baked puff pastry into a rectangle with a knife (because it is deformed), and then squeeze a layer of chocolate sauce and sprinkle a layer of crushed nuts. If possible, you can pour the chocolate liquid directly on the shortbread, and then sprinkle the nuts. There is a piece of chocolate at home, so I squeeze it directly from the piping bag (the best match for pine cones is Baiqiao, which is out of stock at home)
