Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Bittersweet Chocolate Tart with Salted Caramelized Pistachios
Photo by Scott Phillips

Ingredients

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

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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