Chocolate Tart with Pistachios: crunch and salty chocolate in every bite!

February 4, 2015 § Leave a comment

For all chocolate lovers out there, there’s nothing like a classic and simple dessert: this tart filled with a rich ganache and  topped with crunchy bits of nuts and sea salt will satisfy your chocolate cravings!

This recipe for a Salted Dark Chocolate Tart with Pistachios can be found in Wintersweet: Seasonal Desserts to Warm the Home.

IMG_9040You’ll need:

For the crust:

1/2 cup unsalted butter at room temperature

1/4 cup granulated sugar

2 TBsp cocoa powder

1/4 tsp salt

1 cup all-purpose flour

1 TBsp milk

few drops vanilla extract

For the filling:

1 1/3 cups chopped bittersweet chocolate or bittersweet chocolate chips

3 TBsp granulated sugar

1/4 tsp salt

1TBsp Chambord (raspberry liquor) or creme de cassis (optional)

1 1/4 cups heavy cream

2 TBsp unsalted butter

2 TBsp finely chopped pistachios

1 to 2 pinches large, coarse-grained sea salt

Directions:

For the crust

– Cream together butter, sugar, cocoa and salt in the bowl of an electric mixer.  IMG_9020

– Scrape down the sides of the bowl, then add flour and mix on medium speed until mixture looks like clumpy sand.IMG_9022IMG_9023

– Scrape down the bowl again. Add milk and vanilla and mix on low until dough comes together.

– Dump mixture on piece of plastic wrap and knead dough a few times. Press into a disk, wrap it up and refrigerate for 30 minutes.IMG_9025IMG_9026

– Roll out the dough on well-floured surface into a circle of about 1/4-inch thick and 12 inches in diameter.

– Wrap dough around your rolling pin and unroll it onto 10-inch tart pan or 9-inch pie plate.

– Press dough into the pan without stretching it and cut off excess. For best results, freeze dough for 30 minutes before baking.IMG_9030

– Preheat oven to 350F. Remove tart from freezer and line the inside with foil. Fill with pie weights (or dried beans) to keep it from shrinking.IMG_9031

– Bake crust for 20 minutes and then carefully remove foil and weights.

– Bake for another 10 to 15 minutes or until bottom of crust is cooked and dry. Let cool completely before filling.IMG_9033

For the filling:

– Combine chocolate, sugar, salt and Chambord in a medium bowl. IMG_9027In a small saucepan, heat the cream and butter until butter has melted and cream is hot with some bubbles forming around the edges. Do not boil.IMG_9028

– Pour cream mixture over the chocolate and let it sit for 1 minute.IMG_9032

– Gently whisk just until smooth so as not to create air bubbles.

– Pour the filling into the tart pan and set on an even surface in the refrigerator for at least 6 hours, or until firm.IMG_9035

– Just before serving, sprinkle tart with chopped pistachios and 1 to 2 pinches of sea salt.IMG_9043

– Serve with lightly sweetened whipped cream, if desired. (Can be stored in refrigerator for up to 2 days)IMG_9041IMG_9042

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