Martha Stewart Milk Chocolate-Pistachio Tart

Martha Stewart Milk Chocolate-Pistachio Tart is a make ahead holiday dessert built on a cocoa shortbread crust with chopped pistachios. Pistachio paste hides under the creamy milk chocolate filling, and a dusting of bright green nuts finishes every slice.

Serve thin slices with coffee after a dinner party, since the rich chocolate ganache and buttery crust go a long way. Freeze the dough up to a month before you need it, so baking day is just filling and a quick bake.

Martha Stewart Milk Chocolate-Pistachio Tart

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Calories

345

kcal

Glossy milk chocolate ganache set over homemade pistachio paste in a crumbly cocoa shortbread shell, with bright green pistachio pieces in every single bite.

Ingredients

• For the Crust:
  

• 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
  

• For the Pistachio Paste:
  

• 1/2 cup unsalted shelled pistachios, preferably Sicilian
  

• 1/4 cup sugar
  

• 1/4 teaspoon salt
  

• 1 teaspoon safflower oil
  

• For the Filling:
  

• 5 ounces milk chocolate, chopped
  

• 1/2 cup heavy cream
  

• 1/4 cup whole milk
  

• 1 large egg, beaten
  

• For the Garnish:
  

• Finely chopped pistachios (optional)
  

Directions

• Prep the pan and mix the dry ingredients: Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt.
• Cream the butter and form the dough: 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, wrap in plastic, and refrigerate for 15 minutes.
• Roll and chill the crust: 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 the crust: Bake until firm, about 30 minutes. Let cool completely. Reduce oven temperature to 300 degrees.
• 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 and bake: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, then 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.

Tools for this recipe

• Wilton 9-inch tart pan with removable bottom, Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the tart dough ahead of time?

The dough freezes well for up to 1 month, so you can make it weeks before you need it. Wrap the disk tightly in plastic, then thaw it in the fridge overnight before rolling. Martha also suggests rolling between two sheets of plastic wrap, which keeps the cocoa dough from sticking without extra flour.

What kind of pistachios should I use for this tart?

The recipe calls for Sicilian pistachios for the paste because they have a brighter green color and a sweeter, milder flavor. Standard supermarket pistachios work for the crust and garnish. Just make sure they are unsalted and shelled, since salted nuts throw off the balance of the filling.

Can I swap dark chocolate for the milk chocolate?

Dark chocolate will work, but the filling turns more bitter and less sweet. Add 1 to 2 tablespoons of sugar to the ganache and whisk it in while the cream is still hot. Stick with 60% to 65% cacao so the pistachio paste flavor still comes through.

How do I know when the chocolate filling is done?

The ganache should look set around the edges with a slight wobble in the center, like a barely set custard. Pull it at the wobble stage because it firms up completely as it cools to room temperature. Overbaking causes surface cracks, so check at the 30-minute mark and pull early if needed.

How should I store leftover chocolate pistachio tart?

Keep the tart covered in the fridge for up to 3 days, but bring it to room temperature for about 20 minutes before serving. Cold ganache loses its silky texture and tastes waxy. After 3 days the crust starts to soften, so this tart is best eaten within 2 days for the crispest shell.