In keeping with my chocolate and tart theme for this week I decided to try this easy pistachio tart. I love pistachios and thought this would be an interesting tart to make and use up my pistachios before they went stale.
The crust is a sort of cookie dough type pastry. It is:
3/4 cup flour
1/4 cup cocoa
1/3 cup pistachios, chopped
1/4 teaspoon salt
1/2 cup butter at room temperature
1/4 cup sugar
1/2 teaspoon vanilla.
Whisk together the flour, cocoa, nuts and salt in a small bowl. Beat the butter in a mixer until fluffy, then add the sugar and beat until pale and fluffy. Then add the vanilla and gradually add the flour mixture until a dough forms. The dough will be very sticky. Wrap the dough in plastic wrap, flatten into a disk and chill for at least and hour. When ready to use it, roll it out between sheets of plastic wrap and use the plastic wrap to turn it into the tart shell. Fit it into the shell and bake it at 325 degrees for about 30 minutes. Allow to cool.
Make a layer of pistachio paste by combining ground pistachios with a little sugar and about a teaspoon or so of a flavorless oil until it is a smooth paste. Spread this evenly into the bottom of the cooled shell.
The filling is even easier. It is just a thin ganache of cream, milk, and milk chocolate which is allowed to cool and then a whole egg is beaten into it. Pour this over the nut layer and bake the tart at 300 degrees for about 35 minutes. Cool completely.