Oat tarts with blueberries and pistachios

Mash the banana with the oat flakes in a bowl. Add about half a jar of cream and mix well.

Pour a drop of olive oil into the moulds and distribute it well on the bottom and sides to help the tart come out later.
Spread the mixture to produce the shape. Place in the freezer for about 15 minutes.

Meanwhile, in a frying pan over moderate heat, defrost the blueberries and add a tablespoon of honey when defrosted. Stir-fry for a couple of minutes so that you almost have a compote.
Pour it into the tart and level it out.

Spread the pistachio cream on top and level again to form a layer.
Sprinkle with chopped pistachios and place in the freezer for about six hours or in the fridge for about twelve.
Then gently pull out the tart with the help of a pointed knife or turn it upside down, then serve at room temperature.