Chocolate Pistachio Tart

Name: Chocolate-Pistachio Fudge Tart
Prep time: 5 h 45 min
Cook time: 15 min
Total time: 6 h
Yield: 8
Ingredients: Nonstick cooking spray (for pan); 1 1/2 cups raw pistachios; 3 tablespoons sugar; 1/2 teaspoon kosher salt; 6 whole graham crackers; 8 tablespoons 1 stick unsalted butter, melted; 12 ounces bittersweet chocolate (chopped); 1 1/2 cups heavy cream; 3/4 teaspoon pure vanilla extract; 1/8 teaspoon kosher salt; 1/2 cup dried apricots (chopped); Lightly whipped cream (for serving, optional)

345 MINPrep Time

15 MINCook Time

8Servings

(1)

by Giada De Laurentiis

Intermediate

Photo Credit: Food Network

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This decadent tart starts with a crust of pistachios and graham crackers, which gives a great color, flavor and texture to the dessert. The filling is a simple dark chocolate ganache spiked with a bit of vanilla and salt for extra flavor - it's velvety and delicious!

I like to top the tart with chopped dried apricots - I love the combination of chocolate and fruit, and I think the apricots add a great brightness. However, you can replace it with raspberries or even leave them out entirely.

Top with whipped cream, and buon appetito!

Chocolate-Pistachio Fudge Tart

Servings

Prep Time

345 minutes

Cook Time

15 minutes

Ingredients

For The Crust:

Nonstick cooking spray (for pan)
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons 1 stick unsalted butter, melted

For The Filling:

12 ounces bittersweet chocolate (chopped)
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots (chopped)
Lightly whipped cream (for serving, optional)

Instructions

As seen on: Giada in Italy, Episode 12. The Sweet Spot.
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
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.
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.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 0

Amount/Serving % Daily Value

Carbs: 49 grams
Protein: 5 grams
Fat: 9 grams
Saturated Fat: 3 grams
Cholestrol: 171 milligrams
Sodium: 152 milligrams
Fiber: 2 grams
Sugar: 37 grams

vegetarian

2 comments

Melinda Wrench - Jun 09

★★★★★

★★★★★

I made this for Christmas 2020 and it was a huge hit with my family. I've made some apricot, pistachio, chocolate chip bars in the past which my family and friends loved. Since I knew we all loved the combination of these flavors, I knew I had to try this when I saw it. So glad I did. I love making tarts and usually make them for Christmas after making pies for Thanksgiving. This one was so easy and the end results were divine. This is a perfect tart.
Vilma Kostovska - Jun 09

Can You please write the measurements in grams, I am European and I have trouble understanding the american measurements. Thank You.