Preheat the oven to 160 ° C. Grease 8 small loose bottom pans or a 25 cm tart pan with butter.
1 Crust: Mix the biscuit crumbs, nuts and butter and season with salt and pepper. Line the pans with the mixture. Press firmly to form a crust. Bake for 10 minutes and set aside.
2 Filling: Mix the mascarpone - and cottage cheese, eggs and 10 g (4 t) flour until very smooth.
3 Spoon half of the filling carefully into the crust and spread 1 teaspoon pesto on each tartlet. Add the rest of the filling.
4 Bake for 60 minutes.
5 Beat the sour cream and 5 ml (1 t) flour together. Spread as a topping on each pastry and bake for another 10 minutes.
6 Let the pans cool and chill in the refrigerator for 3 hours or overnight.
7 Remove 20 minutes before serving and garnish with baby herb leaves.
Preheat the oven to 160 ° C.
Grease 8 small loose bottom pans or a 25 cm tart pan with butter.