Best 6 Pistachio Cherry And Chocolate Tart Recipes

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Indulge in a symphony of flavors with our delectable Pistachio, Cherry, and Chocolate Tart. This extraordinary dessert combines the vibrant green of pistachios, the sweet tartness of cherries, and the rich decadence of chocolate to create a truly unforgettable experience. Each layer of this masterpiece is carefully crafted to tantalize your taste buds and leave you craving more. From the buttery almond crust to the luscious pistachio filling and the甘酸??????????????????????????????????????????????????????????????????????????????????????????, this tart is a masterpiece that will impress even the most discerning palate.

With three variations to choose from, this recipe offers something for everyone. The classic Pistachio and Cherry Tart features a vibrant green pistachio filling and a generous topping of fresh cherries. The Chocolate Pistachio Tart takes it up a notch with a rich chocolate ganache layer, while the Pistachio and Cherry Galette offers a rustic twist with its free-form shape.

No matter which variation you choose, you'll be rewarded with a stunning tart that's perfect for any occasion. Its vibrant colors and elegant presentation make it a showstopper at parties and gatherings, while its exquisite taste will leave your guests raving.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a world of pure delight. With this Pistachio, Cherry, and Chocolate Tart, you'll create a dessert that's not just a treat for the taste buds, but a feast for the eyes as well.

Let's cook with our recipes!

WHITE CHOCOLATE PISTACHIO CHERRY FUDGE



White Chocolate Pistachio Cherry Fudge image

Press tart dried cherries and crunchy pistachios into white chocolate fudge.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 9 1/2 dozen (114) pieces

Number Of Ingredients 10

4 cups large marshmallows (about 36)
2 cups sugar
1 cup heavy cream
4 tablespoons unsalted butter
Pinch kosher salt
3 cups white chocolate chips (about 18 ounces)
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup dried cherries, roughly chopped
1/3 cup shelled salted pistachios, roughly chopped

Steps:

  • Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
  • Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

TART CHERRY AND PISTACHIO FUDGE



Tart Cherry and Pistachio Fudge image

Semi-sweet chocolate pairs with pistachios and cayenne to create the bottom layer of this double delight treat. Top with a layer of white chocolate and tart cherries. Photo credit: Amy Johnson from She Wears Many Hats.

Provided by McCormick Gourmet

Categories     Pies and Tarts,

Yield 18

Number Of Ingredients 7

8 oz semi-sweet baking chocolate
1 can (14 oz) sweetened condensed milk divided
1/2 cup salted shelled pistachios
1 tsp McCormick® Pure Vanilla Extract
1/2 tsp McCormick Gourmet™ Organic Cayenne Pepper
6 oz white baking chocolate
1/2 cup coarsely chopped dried tart cherries

Steps:

  • Microwave semi-sweet chocolate and 3/4 cup of the sweetened condensed milk in medium microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir in pistachios, vanilla and cayenne pepper. Spread in foil-lined 8-inch square pan. Set aside.
  • Microwave white chocolate and remaining sweetened condensed milk in medium microwavable bowl on HIGH 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Spread evenly over semi-sweet chocolate layer. Sprinkle cherries evenly over top, pressing cherries lightly into the fudge.
  • Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces.

Nutrition Facts : Calories 222 Calories

PISTACHIO TART



Pistachio Tart image

Provided by Claire Robinson

Time 1h26m

Yield 6 servings

Number Of Ingredients 6

1 box frozen phyllo (filo) dough, thawed
2 tablespoons butter, melted, or as needed
1 cup chopped pistachios
8 ounces herbed goat cheese
1 pint grape tomatoes, halved
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
  • Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
  • Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
  • Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
  • Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.

PISTACHIO AND TART CHERRY CHOCOLATE BARK



Pistachio and Tart Cherry Chocolate Bark image

Just in time for the holidays. This is an delicious (and impressive) gift to bring to a holiday party or to give to anyone on your list. I think it would also be delicious if you substituted the cherries with craisins or another similar fruit.

Provided by dojemi

Categories     < 4 Hours

Time 1h10m

Yield 2 1/2 pounds

Number Of Ingredients 4

1 lb semisweet chocolate (coarsely chopped)
8 ounces white chocolate (coarsely chopped)
1 1/2 cups pistachio nuts (toasted)
1 1/2 cups dried tart cherries

Steps:

  • Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
  • Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
  • Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
  • Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
  • Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
  • On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
  • Spoon dollops of white chocolate onto semisweet-chocolate mixture.
  • With tip of knife, swirl chocolates together for marbled look.
  • Sprinkle with remaining pistachios and cherries.
  • Refrigerate bark 1 hour or until firm.
  • Break bark into pieces.
  • Store in tightly sealed container in refrigerator up to 1 month.
  • Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.

Nutrition Facts : Calories 1855.3, Fat 157.1, SaturatedFat 80.4, Cholesterol 12.7, Sodium 128.7, Carbohydrate 139.8, Fiber 39.2, Sugar 68.8, Protein 44.9

MILK CHOCOLATE-PISTACHIO TART



Milk Chocolate-Pistachio Tart image

You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch tart

Number Of Ingredients 17

Vegetable oil cooking spray, for pan
3/4 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/3 cup unsalted shelled pistachios, chopped
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup unsalted shelled pistachios, preferably Sicilian
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon safflower oil
5 ounces milk chocolate, chopped
1/2 cup heavy cream
1/4 cup whole milk
1 large egg, beaten
Garnish: finely chopped pistachios (optional)

Steps:

  • Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
  • Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
  • Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
  • Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
  • Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

Tips:

  • When making the pastry, be sure to use cold butter. This will help to prevent the pastry from becoming tough.
  • When rolling out the pastry, be sure to do so on a lightly floured surface. This will help to prevent the pastry from sticking.
  • When baking the tart shell, be sure to prick the bottom with a fork. This will help to prevent the pastry from puffing up.
  • When making the filling, be sure to use fresh, ripe cherries. This will give the filling the best flavor.
  • When adding the chocolate to the filling, be sure to chop it finely. This will help it to distribute evenly throughout the filling.
  • When baking the tart, be sure to keep an eye on it so that it does not overcook. The tart is done when the crust is golden brown and the filling is set.

Conclusion:

This pistachio, cherry, and chocolate tart is a delicious and elegant dessert that is perfect for any occasion. The combination of flavors and textures is sure to please everyone. With its creamy filling, crunchy crust, and sweet cherries, this tart is sure to be a hit.

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