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Milk Chocolate Pistachio Tart by Shane Smith

Serves: 10Category: Tarts & Pastries Recipe course: DessertMachine: MultiPro Go Food ProcessorTotal time (min.): 60
Shane Smith Milk Chocolate Pistachio Tart Web.jpg Shane Smith Milk Chocolate Pistachio Tart Web.jpg

Pastry

  • 115g butter, soft
  • 50g caster sugar
  • 90g plain flour
  • 20g unsweetened cocoa powder
  • 50g pistachios, chopped finely
  • Pinch tsp salt
  • 2-4 tbsp milk

Pistachio Paste

  • 130g pistachios, shelled
  • 100g caster sugar
  • Pinch salt
  • 60ml coconut oil, melted

Chocolate Filling

  • 290g milk chocolate, chopped
  • 240ml double cream
  • 120ml milk
  • 2 large egg

Garnish

  • Chopped pistachios

Method

  • Grease and flour a 9” round loose-bottom tart tin and set aside.
  • For the pastry, into the bowl of the Kenwood Go stand mixer, fitted with the kBeater, cream the butter and sugar for 3-4 minutes until soft and creamy.
  • To this add the flour, cocoa, pistachios, and salt and mix slowly to form a crumbly mixture.
  • Add enough milk to form a soft dough.
  • Wrap & chill for 20 mins.
  • Roll the rested dough on a floured work surface and line the tart tin.
  • Please note, this dough is crumbly, so if it breaks, it's ok to press the dough up the side of the tin or to repair cracks.
  • Chill for 10 minutes, while you preheat your oven to 180C/160C fan.
  • Line the rested tart with parchment and fill with baking beans and blind bake for 20 minutes.
  • Remove the beans and allow the tart to cool.
  • To make the pistachio paste, into the Kenwood MultiPro Go Food Processor, add the pistachios and sugar and blitz until fine, then add the melted coconut oil and mix to form a paste. Set aside.
  • For the chocolate filling, heat the milk and cream in a saucepan.
  • Place the chopped chocolate in a bowl and pour over the hot milk and cream, leave to sit for 3-4 minutes.
  • Whisk to combine the melted chocolate and cream mixture and add to the eggs and whisk through. Strain into a jug.
  • To assemble the tart, spread the pistachio paste onto the base of the tart and slowly pour over the milk chocolate mixture.
  • Place in the preheated oven set at 170C/150C fan and bake for 40-45 minutes.
  • Once this time is up, the tart will still have a slight wobble in the middle, and that’s ok.
  • Remove and allow to rest for 10 minutes before placing in the fridge to cool completely.
  • Once fully cold, remove from the tin and garnish with some chopped pistachios and serve.

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