Chocolate Custard Tart With Sicilian Pistachios Recipes

MILK CHOCOLATE-PISTACHIO TART

Steps:

• Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
• Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
• Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
• Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
• Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

CHOCOLATE CUSTARD TART WITH SICILIAN PISTACHIOS

Steps:

• Dough:In a bowl,mix together 1c. plus 2 tbs.flour and salt. In food processor, pulse remaining 1tbs. flour and nuts until finely ground; combine nut mixture and flour. In bowl of electric mixer,combine butter and sugar. Mix about 4 min. Add whole egg, then egg yolk, mix after each. Add flour in 2 additions. Turn dough onto sheet of plastic wrap, shape into disc. Refrigerate for 1 hour, or overnight. For the tart: Heat oven to 350º. Roll dough between 2 pieces of plastic wrap to 11 in. round,discard plastic. Fit dough into a 9-inch tart pan. Press dough into edges of pan, trim excess along top edge. With a fork, prick bottom of dough all over. Chill in freezer for 10 min. Line tart shell with foil, leave a 1-inch overhang; fill with pie weights. Put tart pan on a baking sheet. Bake for 15 min, remove weights and foil, rotate pan. Continue baking until crust is fragrant and dry to the touch, 15 to 20 min. more. Cool tart shell completely on wire rack. Reduce oven temp. to 275º. Combine both chocolates in a med. bowl. Put 1 1/2 tbs. toasted nuts in a small bowl; set aside. Combine remaining nuts, cream, milk and sugar in a small saucepan; bring to a boil, stirring to dissolve sugar. Remove from heat let stand for 20 min. Strain milk through a fine-mesh sieve into a bowl, transfer milk mixture back to saucepan and bring to a boil. Pour about one-third of the hot milk over the chocolate and gently stir until chocolate is melted. Add remaining hot milk and gently stir to combine. In large bowl, whisk eggs. Pour about 1/3 of the chocolate mixture over eggs and gently stir to combine, then pour egg mixture over chocolate mixture, add salt and gently stir until smooth. Fill cooled crust with chocolate custard; put tart pan on a baking sheet. Bake, rotate halfway through, until edges of custard are set and center is slightly loose, about 30 minutes. Transfer to a wire rack,cool completely, sprinkle with reserved pistachios. Serve at room temperature.

CHOCOLATE CUSTARD TART

Steps:

• For the Dough: Sift dry ingredients. Cream butter and sugar until fluffy, then add egg. Add dry ingredients until combined. Shape into a ball, cut in half, wrap in plastic and chill one hour (extra dough half can be frozen.) Roll out dough to 13-inch circle and chill one hour. Fit into 9-1/2 inch tart pan (removable bottom works well) and freeze 15 minutes. Bake at 350F for 20 minutes until the dough puffs up. Flatten the bottom with a measuring cup, pressing all around. Bake another 20 minutes until crisp. Cool.
• For the custard: Preheat oven to 250°F Heat cream, milk and sugar. Pour over chocolate 1/3rd at a time, stirring. Beat egg in a separate bowl and whisk in 1/4 of the cream mixture. Whisk egg mix into remaining cream mix. Tap to get rid of extra bubbles. Pour into shell. Bake 40 minutes, rotating pan once. Custard should be set at edges and still jiggly in the center.
• Serve with whipped cream.

CHOCOLATE CUSTARD TART

Steps:

• Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
• Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
• Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
• Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
• Preheat the oven to 350 degrees.
• Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
• Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
• Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
• Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
• Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
• Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
• Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.