Dark Chocolate Pistachio Tart

Rich, dark chocolate over a layer of pistachio paste all nestled into a pistachio shortbread crust. Top that off with a sprinkling of candied pistachios and you have a dessert that will impress any pistachio lover. You will need Pistachio Nut Paste for this recipe. I have you making your own in Step 3, but making a true nut paste requires unsalted pistachios which are kind of hard to find. Amazon to the rescue! So much easier than hunting it down in a specialty grocery store, right? You can really proceed with the recipe either way. Despite the long list of ingredients and instructions, this is actually a tart I believe most home cooks can achieve. Just check out the video. I mean, seriously, it’s easy! Pistachios are a huge food trend right now, and I totally know why. I’ve been craving pistachio everything right now! Watch for some more fun recipes using Pistachio Nut Paste coming soon.

 

Dark Chocolate Pistachio Tart

Cook Time45 mins

Total Time45 mins

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Servings: 16 Servings

Ingredients

Tart Shell:

• 1/2 cup unsalted butter melted
• 1/4 cup sugar
• 1/3 cup Pistachio Nut Paste
• 1 cup all-purpose flour

Pistachio Layer:

• 1/2 cup salted roasted shelled pistachios
• 1/4 cup sugar
• 1 teaspoon olive oil

Dark Chocolate Filling:

• 1 cup half-and-half
• 2 tablespoons sugar
• pinch salt
• 8 oz. dark chocolate coarsely chopped
• 1 large egg

Candied Pistachios:

• 1/4 cup sugar
• 2 tablespoons water
• 1/4 cup salted roasted shelled pistachios

US Customary - Metric

Instructions

• Tart Shell: Preheat oven to 350 degrees. In a mixing bowl, combine melted butter, sugar, and pistachio nut paste until combined. Press into a 9 1/2 fluted tart pan. Start with the sides and work your way to covering the bottom. Bake in the center of the preheated oven for 20 to 25 minutes.
• Pistachio Layer: While the tart shell is baking, make the pistachio layer.
• In a food processor, combine pistachios, sugar, and olive oil. Process until the pistachios are blended into a paste and forms one big ball in the food processor, about 2 to 3 minutes. Once the tart shell is done baking, spread the paste out over the bottom of the tart. This will not spread completely smooth, but just do the best you can.
• Dark Chocolate Filling: While the tart shell is baking, make the filling by combining half-and-half, sugar, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat. Turn off heat and stir in the chocolate until nice and smooth. Let sit until tart shell is ready. Wait to whisk in the egg until you are ready to pour the filling into the tart shell.
• Whisk the egg into the chocolate filling and pour over the pistachio layer in the tart shell. Return to the oven for 10 to 15 minutes, until edges are set and center jiggles slightly.
• Candied Pistachios: Dissolve sugar in water in a small saucepan over medium high heat. Bring to a simmer. Pour in pistachio nuts. Cook and stir nuts until liquid has evaporated. Pour immediately onto a wax paper or parchment lined baking sheet to cool.
• Once tart is cooked, transfer from oven to a wire cooling rack. Sprinkle pistachio nuts over the tart. Cool completely. Serve at room temperature or refrigerate until ready to serve.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 14mg | Potassium: 218mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5.7% | Vitamin C: 0.7% | Calcium: 3.9% | Iron: 13.5%

 

 

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