Dark Chocolate Tart With Pistachio Crust

Ingredients

For the crust:⠀

12 ounces shelled pistachios⠀

1/4 cup sugar⠀

1/8 tsp Kosher salt⠀

1 egg⠀

2 tbsp (1 ounce) melted butter⠀

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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⠀

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Method

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.⠀

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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.