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Cost: $ $ $ $ $

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Time: 45 mins

Chocopologie
Chocolate Pistachio Tart with fresh raspberries crust

Pistachios always make the list of everyone’s favorite nuts. I know they are on mine! They are rich and buttery and used in both sweet and savory dishes. They shine in desserts such as this, where they add their body and flavor to the simple pastry crust, which cradles a classic dark chocolate ganache topped with rows of fresh raspberries.

Makes one 14 by 4-inch tart

Posted by Houghton Mifflin Harcourt • Published 13th March 2016 • See Houghton Mifflin Harcourt's 13 projects » © 2024 Fritz Knipschildt / Other · Reproduced with permission. · Text excerpted from CHOCOPOLOGIE © 2016 by Fritz Knipschildt and Mary Goodbody. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Houghton Mifflin Harcourt published her project Chocolate Pistachio Tart 13 Mar 09:00

Step 1
To make the crust: In the bowl of a food processor fitted with the metal blade, process the pistachios until finely ground. Add the flour, confectioners’ sugar, and salt and process until well blended.

Add the butter and pulse until the mixture resembles coarse meal.

Add the egg yolk and blend just until the dough comes together in a cohesive mass, 5 to 8 seconds.

Gather the dough and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.

Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F.

Roll out the chilled dough on a lightly floured surface until it is about 1⁄4 inch thick and large enough to fit into a 14 by 4-inch tart pan. This is very thin and the dough is fragile, so work with a light hand. Lift the dough (roll it around the rolling pin, if that makes it easier) and drape it over the pan. Gently press the dough into the tart pan. Trim the overhanging dough.

Line the tart crust with parchment paper or waxed paper and fill it with pie weights, rice, or dried beans to weight it.

Bake the weighted tart crust until the dough looks dry when the parchment paper is lifted, 25 to 30 minutes.

Transfer the tart pan to a wire rack, remove the parchment paper
and pie weights, and cool completely.
Step 2
To make the filling: Put the chocolate in a heatproof bowl.

In a heavy saucepan, bring the cream and honey to a boil over medium-high heat. Once it’s bubbling, pour the cream mixture over the chopped chocolate and stir until the chocolate melts and the mixture is smooth and evenly colored.

Whisk in the butter until incorporated and smooth. Pour the ganache into the cooled tart crust. Set aside at room temperature for at least 4 hours to cool and set. If not serving right away, refrigerate for up to 8 hours or overnight.

Just before serving, arrange the raspberries over the top of the tart.

Note: For an extra-special presentation, use a piping bag fitted with a small plain tip to dot the top of each raspberry with melted white chocolate.