Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Bittersweet Chocolate Tart with Salted Caramelized Pistachios
Photo by Scott Phillips

Ingredients

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