Mille-Feuille with White Chocolate and Pistachios

1 pack of  Matilde Vicenzi Puff Pastry bases for cakes 250 g

500ml milk

3 egg yolks

100g sugar

50g corn or potato starch

200g white chocolate

150g pistachios

the grated zest of half a lemon

Start with putting the milk in a pot with the grated zest of half a lemon and bring it to the boil.  In the meantime, in a separate casserole, put egg yolks and sugar and mix well with a whisk until airy.  Add the sieved corn starch to the yolk mixture gradually to prevent the formation of lumps, then pour the milk in a trickle. Stir well and put the casserole over the heat to thicken.  Slightly before turning off the heat, pour the chopped white chocolate in the pot, setting aside a small amount for garnishing, and continue stirring until completely melted.

Allow the cream to rest for some minutes and in the meantime prepare the pistachios crushing them coarsely in a mortar.

When the cream has cooled down, assemble the dessert: put the first puff pastry base on a platter and cover it with a layer of cream and sprinkle a bit of white chocolate.

Allow the mille-feuille to rest in the refrigerator for one hour and serve.