Dark Chocolate Tart With Pistachio Crust

"I'm making this Dark Chocolate Tart with Pistachio Crust today for guests tomorrow. Maybe I'd better make two"
-- @gfreefoodie


For the crust:

12 ounces shelled pistachios

1/4 cup sugar

1/8 tsp Kosher salt

1 egg

2 tbsp (1 ounce) melted butter

For the filling:

12 ounces semi-sweet chocolate chips

1/8 tsp Kosher salt

1/2 tsp espresso powder

1 tsp vanilla bean paste or extract

1 egg

1 cup heavy cream


Prepare the crust:

Preheat oven to 350 degrees. Spray an 8-inch fluted tart pan with pan spray and line with a parchment paper circle. Set aside.

Place the pistachios in the bowl of a food processor and pulse until the nuts are a fine meal. Add sugar and salt, pulse to combine. Add the egg and butter and pulse until the dough begins to form a ball.

Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare the filling.

Prepare the filling:

Pour the chocolate chips into a blender and add salt, espresso powder, vanilla and the egg. Pulse the blender to mix the egg throughout the chocolate. Warm the cream in the microwave 30 seconds at a time, until quite hot but not scalded. While blending, pour the cream in a thin stream through the pour spout in the blender lid until it’s all added. Scrape down the sides and blend another few seconds, or until smooth.

Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, and serve.