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."
Dough can be frozen for up to 1 month. Thaw before using.
On "Martha Bakes," Martha rolled out her dough between two sheets of plastic wrap.
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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.
Rating: 4 stars
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!
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.
Rating: 1 stars
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.
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.