Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Milk Chocolate-Pistachio Tart 4.2 (59) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 5, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 30 mins Total Time: 3 hrs Servings: 10 Yield: 1 9-inch tart 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." Ingredients Vegetable oil cooking spray, for pan For the Crust ¾ cup all-purpose flour, plus more for surface ¼ cup unsweetened cocoa powder ⅓ cup unsalted shelled pistachios, chopped ¼ teaspoon salt 1 stick unsalted butter, room temperature ¼ cup sugar ½ teaspoon pure vanilla extract For the Pistachio Paste ½ cup unsalted shelled pistachios, preferably Sicilian ¼ cup sugar ¼ teaspoon salt 1 teaspoon safflower oil For the Filling 5 ounces milk chocolate, chopped ½ cup heavy cream ¼ cup whole milk 1 large egg, beaten Garnish: finely chopped pistachios (optional) Directions 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. 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. Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees. 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. 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. Cook's Notes On "Martha Bakes," Martha rolled out her dough between two sheets of plastic wrap. Print