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Grease a loose-bottomed tin and pour in a 1cm thick layer of the batter.
Bake in a preheated oven at 160°C for 7-8 minutes, or until a knife inserted into the center comes out clean. Let it cool completely on a wire rack.
First, melt the 6 tablespoons white chocolate gently over a double boiler. In a mixer, coarsely powder the 1 cup unsalted pistachios. Add the 3 tablespoons condensed milk to the pistachios.
Pour in the slightly warmed white chocolate and 5 tablespoons milk. Blend until you have a smooth, spreadable paste. (Green food coloring can be added here, but it's optional.)
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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