Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Bittersweet Chocolate Tart with Salted Caramelized Pistachios
Photo by Scott Phillips

Ingredients

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

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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