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Milk Chocolate Pistachio Tart by Shane Smith
Serves:
10
Category:
Tarts & Pastries
Recipe course:
Dessert
Machine:
MultiPro Go Food Processor
Total time (min.):
60
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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