Melt the fat and let it cool down. Beat the egg white with the whisk of the hand mixer until stiff. Gradually add sugar. Mix flour, almonds and semolina and fold in. Stir in cooled fat.
Pour the mixture into 8 greased moulds (60 ml each) sprinkled with semolina and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. In the meantime, drain the apricots in a sieve, collecting the juice. Stir 4 tbsp. juice and starch until smooth. Boil up the rest of the juice. Stir in the starch and simmer for another 2-3 minutes. Pour into a bowl and let cool. Remove the tartlets, remove from the moulds and let them cool down on a cake rack. Cut the apricots into slices and stir into the thickened juice with the apricot liqueur.
Boil up the rest of the juice. Stir in the starch and simmer for another 2-3 minutes. Pour into a bowl and let cool. Remove the tartlets, remove from the moulds and let them cool down on a cake rack. Cut the apricots into slices and stir into the thickened juice with the apricot liqueur. Melt the couverture over a warm water bath, fill into a piping bag, cut off a small corner and decorate the almond tartlets with couverture and mocha beans. Arrange the almond tartlets with apricot compote and sprinkle with pistachios
Waiting time approx. 30 minutes