Description
Indulge in a rich Chocolate Tart featuring a cocoa crust, creamy chocolate filling, and a crunchy pistachio topping. This dessert is perfect for special occasions or a delightful treat any day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- Pinch of salt
Instructions
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and salt. Whisk until well blended.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour and butter mixture. Stir gently with a fork until the dough begins to come together. If too dry, add an additional tablespoon of ice water.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and ¼ inch thick.
- Transfer the rolled-out dough to a 9-inch tart pan, pressing gently into the edges. Trim excess dough and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights, baking for an additional 5-7 minutes until set. Let cool completely.
- In a small saucepan over medium heat, bring the heavy cream to a gentle simmer.
- Remove from heat and add the chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth.
- In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.
- Gradually pour the chocolate mixture into the egg mixture, whisking constantly to prevent cooking the eggs.
- Pour the chocolate filling into the cooled tart crust, spreading evenly.
- Bake for 20-25 minutes, or until the filling is set but slightly jiggly in the center. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- In a mixing bowl, combine the roughly chopped pistachios, melted butter, honey, and a pinch of salt. Mix until well combined.
- Once the tart is fully set, remove it from the refrigerator and top with the pistachio mixture. Slice and serve chilled.
Notes
- Ensure the butter is cold for a flaky crust.
- The tart can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the pistachios with other nuts if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes