Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Bittersweet Chocolate Tart with Salted Caramelized Pistachios
Photo by Scott Phillips

Ingredients

  • ¾ tsp. pure vanilla extract
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 1 recipe Salted Caramelized Pistachios
  • 4 oz. (8 Tbs.) unsalted butter, melted
  • Pinch table salt
  • ¼ cup granulated sugar
  • 2 Tbs. granulated sugar
  • + 6 more ingredients
    • 1 cup half-and-half
    • 1 large egg, lightly beaten
    • Fleur de sel or other flaky sea salt
    • 1 tsp. finely grated orange zest
    • 1/8 tsp. table salt
    • 7 oz. semisweet chocolate (up to 64% cacao), coarsely chopped

In a medium bowl, combine the butter, sugar, zest, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft to work with, let it sit for a few minutes to firm up. Press the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Start with the sides, ...

View full recipe at Fine Cooking

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