Dubai Chocolate Pistachio Tart with Dark Cocoa Crust
By Theo Marlow
Servings
4
Level
Medium
For dessert on the preparation day‚ I make the cocoa crust and tart filling and assemble the tart‚ including the cocoa crust‚ on the day of serving after the crust has cooled to prevent mixing the layers․ The finished tart has a cocoa crust and layers of pistachio and glossy dark chocolate that come apart easily․
I use a food processor to prepare the dough․ I take the dough out of the food processor when it starts to form clumps․ Further processing will make the crust tough․ Ice-cold butter will make the crust sandy․ Roll the dough out to 1/8-inch (3mm) thickness and press it into a 9-inch pan․ Chill the crust in the pan for 20 minutes before baking․
Dutch-process cocoa adds color and flavor to the cookie shell․ I like the darker color of a cocoa cookie shell with a green filling․ Let the cookie shells cool completely before adding the green filling to prevent the heat of the freshly baked cookie from softening and mixing the green filling with the ganache filling․ Put ganache in the center of the cookie shell and tilt to distribute to the edges․ Let cool to room temperature for about 2 hours․
I use an offset spatula to level both layers and tap the pan to bring ganache bubbles up‚ which I puncture with a toothpick․ You may want to add the tiniest drop of natural green food coloring if the pistachio paste looks dull․ You can top with chopped raw pistachios‚ if desired․ To attach gold leaf‚ use dry tools․
Why you'll love this recipe
- The product is made through multiple manufacturing processes‚ including chilling the shell shell before filling‚ which eliminates the need to handle warm pastry․
- A 9-inch tart is easy to slice and provides a good structure for two layers of less firm fillings․ Cocoa is included in the tart crust․
- Chilling the pistachio layer before applying the ganache keeps the pistachio layer separate from the chocolate topping․
- After bringing the ganache to room temperature‚ it is chilled to achieve the proper consistency for gold leaf application․
- Bake the crust ahead of time․ Prepare the filling and ganache closer to serving․
Ingredients
- •1 ½ cups all-purpose flour (190g)
- •⅓ cup Dutch-process cocoa powder (35g)
- •½ cup granulated sugar (100g)
- •¾ cup unsalted butter (170g, ice-cold and cubed)
- •1 large egg
- •½ tsp sea salt (3g)
- •1 cup pure pistachio paste (250g, 100% pistachio paste)
- •½ cup white chocolate chips (85g, melted)
- •2 tbsp heavy cream (30ml, 35% fat)
- •¼ tsp almond extract (1g, optional)
- •1 cup dark chocolate (175g, 60-70% cacao, finely chopped)
- •¾ cup heavy whipping cream (180ml)
- •1 tbsp light corn syrup or glucose (20g)
- •1 tbsp unsalted butter (15g, room temperature)
- •natural green food coloring (optional, tiniest drop)
- •raw pistachios (optional, crushed)
- •edible gold leaf flakes (optional)
Instructions
- 1
Pulse the flour, cocoa powder, sugar, and salt in a food processor until combined.
- 2
Add the cold cubed butter and pulse until the mixture looks like coarse sand.
- 3
Add the egg and pulse only until a ball of dough begins to form.
- 4
Turn the dough onto a lightly floured surface and press it into a disk.
- 5
Wrap the dough and chill it for at least 30 minutes.
- 6
Roll the chilled dough to about 1/8 inch (3mm) thick.
- 7
Line a 9-inch (23cm) tart pan with removable bottom, pressing the dough firmly into the corners.
- 8
Trim the excess dough and chill the lined pan for another 20 minutes.
- 9
Preheat the oven to 350°F (175°C).
- 10
Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans.
- 11
Bake for 15 minutes.
- 12
Remove the weights and bake for another 10-12 minutes.
- 13
Let the tart shell cool completely.
- 14
Combine the pistachio paste, melted white chocolate, heavy cream, and optional almond extract in a medium bowl.
- 15
Whisk until smooth and evenly green.
- 16
Pour the pistachio filling into the cooled shell and smooth it into an even layer that fills about half the tart depth.
- 17
Refrigerate the tart for 20-30 minutes.
- 18
Place the chopped dark chocolate and corn syrup or glucose in a heat-proof bowl.
- 19
Bring the heavy whipping cream to a gentle simmer in a small saucepan.
- 20
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- 21
Whisk gently from the center outward until the ganache is smooth.
- 22
Stir in the room-temperature butter until fully incorporated.
- 23
Pour the ganache over the set pistachio layer, starting in the center.
- 24
Tilt the tart gently until the ganache reaches the crust edges.
- 25
Let the tart set at room temperature for 2 hours, then move it to the refrigerator for a final set.
- 26
Top with optional crushed raw pistachios and apply optional edible gold leaf with dry, clean tools.
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