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Decadent chocolate tart topped with dried apricots and whipped cream giadzy.com

Chocolate-Pistachio Fudge Tart

Serves 8

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.

Chocolate-Pistachio Fudge Tart

By: Giada De Laurentiis

Decadent chocolate tart topped with dried apricots and whipped cream

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Chocolate-Pistachio Fudge Tart

Decadent chocolate tart topped with dried apricots and whipped cream

Prep Time
minutes
Cook Time
minutes
Total Time
minutes
Cooking Level
Intermediate

Serving size:

Serves 8

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:

8 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.

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Article by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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