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Milk Chocolate-Pistachio Tart

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You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 9-inch tart

Source: Martha Stewart Living, June 2010

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
  • 1/4 teaspoon 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, preferably Sicilian
  • 1/4 cup sugar
  • 1/4 teaspoon 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

  1. 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.

  2. Roll out dough to an 11-inch round, 1/4 inch thick 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.

  3. Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.

  4. 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.

  5. 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 Notes

Dough can be frozen for up to 1 month. Thaw before using.

Reviews Add a comment

  • MS112646346
    16 MAY, 2016
    Everyone loved the tart, but I have to say I struggled to get it made. The crust was barely rollable, and wouldn't stay together to lay into the pan...so I had to press it in. The pistachio paste wasn't very pasty, so I added a dash more oil, then just pressed it in because I was afraid to add more. But after baking and garnishing, it was beautiful in presentation, and all guests loved it. It was lighter than we expected, not fudgey, but that wasn't necessarily a bad thing. I will make it again.
    Reply
  • draerae4
    16 JUL, 2014
    I have made this several times and it's a lot easier than it looks. My suggestions: -Use Dark Chocolate in the filling -Use Honey instead of sugar for pistachio paste -Instead of rolling out the dough, press into the pan immediately and refrigerate for an our....presses really easy! So yummy and everyone always loves it!
    Reply
  • Shannon829
    15 JUN, 2014
    I have wanted to make this tart for the last 3yrs, finally accomplished this over the weekend. While I am an accomplished baker this tart was time consuming. I needed to add more oil to the paste as it was very stiff to work with and it wouldn't adhere to the crust but figured the was going to have to work. It's a pretty tart and I'll come back to report on taste.
    Reply
  • tfred812
    30 MAY, 2014
    I'm an experienced baker and have found Martha's recipes to be pretty foolproof, but this was awful. The dough was too soft and sticky to roll out even after a long period of refrigeration. It baked okay, but then the pistachio paste was so thick and sticky it could not be spread without breaking up the crust. At that point I gave up. Wasted time.
    Reply
  • Deborahk22
    8 MAR, 2013
    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!
    Reply
  • Lindas Cookn615
    9 JAN, 2013
    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!! :)
    Reply
  • MrsBlute
    11 AUG, 2012
    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.
    Reply