Pistachio Cherry And Chocolate Tart Recipes

CHOCOLATE-PISTACHIO FUDGE TART

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

PISTACHIO TART

Steps:

• Preheat the oven to 400 degrees F.
• Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
• Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
• Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
• Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
• Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.

PISTACHIO AND TART CHERRY CHOCOLATE BARK

Steps:

• Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
• Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
• Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
• On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
• Spoon dollops of white chocolate onto semisweet-chocolate mixture.
• With tip of knife, swirl chocolates together for marbled look.
• Sprinkle with remaining pistachios and cherries.
• Refrigerate bark 1 hour or until firm.
• Break bark into pieces.
• Store in tightly sealed container in refrigerator up to 1 month.
• Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.