Milk Chocolate-Pistachio Tart
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Yield Makes one 9-inch tart
Serves 10
Ingredients
- Vegetable oil cooking spray, for pan
For the Crust
- 3/4 cup all-purpose flour, plus more for surface
- 1/4 cup unsweetened cocoa powder
- 1/3 cup unsalted shelled pistachios, chopped
- Salt
- 1 stick unsalted butter, room temperature
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
For the Pistachio Paste
- 1/2 cup unsalted shelled pistachios
- 1/4 cup sugar
- Salt
- 1 teaspoon safflower oil
For the Filling
- 5 ounces milk chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 large egg, beaten
- Garnish: finely chopped pistachios (optional)
Directions
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Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
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Roll out dough to 1/4-inch thickness on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
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Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
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Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
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Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
Cook's Note
Dough can be frozen for up to 1 month. Thaw before using.
Thisvis the best chocolate tart. Always a hit and easy to make. Just make sure you use the best ingredients. I substitute dark chocolate for a deeper chocolate sensation....the taste is unforgettable!
I made this for a cookbook club where we all picked recipes out of Martha's Pies and Tarts cookbook... It was a HIT and so DELICIOUS. Worth the effort and it looked like it came from a high-end bakery. Definitely one to impress your guests!!! A new favorite!! Thanks Martha!! :)
This is my go-to recipe to make for a dinner party--everyone loves it! Literally, people go nuts for it. I actually double the recipe and use an 11-inch tart pan instead of the 9-inch so that I can have a thicker crust. Also, sometimes I can't find unsalted pistachios and the recipe works just fine with salted, just use about half of the salt the recipe calls for. Also, I love Martha but she always calls for less common oils...you can use vegetable or canola instead of the safflower.