Best 3 Milk Chocolate Pistachio Tart Recipes

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Indulge your sweet cravings with a delectable treat that harmoniously blends rich chocolate and nutty pistachios. This milk chocolate pistachio tart is a symphony of flavors and textures, sure to captivate your taste buds. The creamy milk chocolate ganache filling rests upon a crisp and buttery shortbread crust, while roasted pistachios add a delightful crunch and a vibrant green hue. Presented in a classic tart pan, this dessert is not only visually stunning but also incredibly satisfying. The recipe includes step-by-step instructions for preparing the shortbread crust, the milk chocolate ganache, and assembling the tart. Additionally, discover a variation of the tart featuring a white chocolate pistachio combination, offering a sweet and creamy alternative. For those with dietary restrictions, a gluten-free shortbread crust option is also provided, ensuring everyone can savor this delightful treat.

Let's cook with our recipes!

PISTACHIO & MILK CHOCOLATE SQUARES



Pistachio & milk chocolate squares image

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

Provided by Sarah Cook

Categories     Treat

Time 1h20m

Yield Cuts into 16 squares

Number Of Ingredients 8

140g shelled pistachios
200g milk chocolate , broken into chunks
200g golden caster sugar
200g very soft butter
3 eggs
200g self-raising flour
100ml milk
150ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
  • Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CHOCOLATE-PISTACHIO FUDGE TART



Chocolate-Pistachio Fudge Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 12

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
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

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  • For the crust: 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.
  • For the filling: 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.

PISTACHIO, CHERRY AND CHOCOLATE TART



Pistachio, Cherry and Chocolate Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h55m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces, plus more for greasing pan
Eight 4 1/2-inch-long plain or almond biscotti cookies, coarsely broken (about 5 1/2 ounces)
1/4 cup packed dark brown sugar
3/4 cup cherry preserves or jam, such as Bonne Maman
12 ounces semisweet chocolate chips, such as Ghiradelli
1 cup heavy cream
1/2 cup dried cherries
3/4 cup chopped shelled pistachio nuts
Salt flakes, such as Maldon, optional

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
  • For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
  • Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

Tips:

  • When making the pistachio crust, use a food processor to finely grind the pistachios. This will help to create a smooth and even crust.
  • Be sure to pre-bake the crust before filling it. This will help to prevent the crust from becoming soggy.
  • Use a high-quality milk chocolate for the filling. This will ensure that the tart has a rich and flavorful taste.
  • If you don't have a kitchen torch, you can toast the pistachios in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Let the tart cool completely before slicing and serving. This will help to prevent the filling from becoming runny.

Conclusion:

This milk chocolate pistachio tart is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. The creamy milk chocolate filling pairs perfectly with the nutty pistachio crust, and the toasted pistachios on top add a touch of elegance. Whether you're serving it at a party or enjoying it at home, this tart is sure to be a hit.

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