Milk Chocolate Pistachio Tart

Name: Milk Chocolate Pistachio Tart
Yield: makes one 9-inch tart
Ingredients: 3/4 cup all-purpose flour, plus more for dusting; 1/4 cup unsweetened Dutch-process cocoa powder; 1/3 cup unsalted shelled pistachios, chopped; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup sugar; 1/2 teaspoon pure vanilla extract; 1/2 cup heavy cream; 1/4 cup milk; 5 ounces milk chocolate, finely chopped; 1 large egg, lightly beaten; Pistachio Paste (recipe follows); Finely chopped pistachios, for garnish; 1/2 cup unsalted shelled pistachios; 1/4 cup sugar; 1/4 teaspoon salt; 1 teaspoon safflower oil

January 24, 2012

More than other types of chocolate, milk chocolate melts in the mouth like butter, with a luscious taste and texture. It partners well with all varieties of nuts. Here, pistachios are mixed into the cookie crust, ground into a paste and spread over the partially baked crust, and sprinkled on top as a garnish. Slicing the tart reveals a “racing stripe” formed by the paste between the dark crust and filling.

Recipe notes

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