December 13, 2015

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Chocolate and Pistachio Tart › Tart ›



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Chocolate and Pistachio Tart

A rich, bittersweet tart swirled through with caramelized white chocolate and pistachio. The perfect dinner party dessert served in delicate slices with a handful of fresh fruit and a scoop of vanilla ice cream. The recipe and pictures are by thelittleloaf for WhyNut. If you would like to try recipes from her latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !

 

 

Ingredients:
Makes one 20cm round tart

 

For the pastry
85g unsalted butter, room temperature
50g granulated sugar
1 large free range egg yolk
140g plain flour
pinch salt

 

For the filling
250g dark chocolate, chopped
200ml double cream
1 tbsp golden syrup
50g unsalted butter
2 large free range eggs plus 1 large yolk, lightly beaten
100g white chocolate
3 tbsp WhyNut pistachio paste

 

 

Method:

  • In a stand mixer or in a large bowl with a wooden spoon, beat together the butter and sugar until just smooth, about one minute. Add the egg yolk and beat to combine then fold in the flour and salt, mixing until the dough just comes together.
  • Evenly press the dough into a 20cm round tart tin with a removable bottom. Prick all over with a fork and freeze for 30 mins.  
  • Preheat the oven to 200 degrees C/180 degrees C fan. Remove the tart from the freezer and bake for 12 – 15 minutes, checking half way through to check the pastry hasn’t puffed up, until lightly golden. Remove from the oven but leave the oven on.
  • In a heatproof bowl suspended over a pan of simmering water, heat the chocolate, cream golden syrup and butter until melted and smooth. Remove from the heat and allow to cool for 5 minutes. In the meantime, place a second bowl over the pan of simmering water and melt together the white chocolate and WhyNut pistachio paste.
  • Spoon two thirds of the melted pistachio mixture over the base of the tart shell. Whisk the eggs into the cooled chocolate mixture then pour over the top. Drizzle the remaining pistachio mixture over the top of the tart and use the back of your spoon or a skewer to create a swirled pattern.
  • Bake the tart for 25 – 30 minutes until set. Leave to cool in the tin for 10 minutes then remove and serve immediately in thin slices.

 

Tips:

  • The pastry in this recipe is more akin to a cookie dough and can be pressed straight into the tin without compromising on texture. There is also no need to adding baking beans or rice when blind baking.
  • This tart can be served warm or cold. If you chill before serving, it will have a fudgier texture.
  • The flavours in this tart are intense so serve in thin slices with something to offset the richness of the chocolate – a scoop of vanilla ice cream or a dollop of crème fraiche.


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