Chocolate Tart with Salted Caramelized Pistachios Recipe

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Chocolate Tart with Salted Caramelized Pistachios
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Ingredients
15
Count
Nutrition
256
Calories
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Ingredients:

Directions:

  1. Make the tart shell: In a medium bowl, combine the butter, sugar, zest, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft to work with, let it sit for a few minutes to firm up. Press the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Start with the sides, making them about 1/4 inch thick, and then press the remaining dough evenly over the bottom, pressing well into the corners. Let rest at room temperature for 30 minutes or chill until ready to bake (you can make the crust up to 3 days ahead).
  2. Position a rack in the lower third of the oven and heat the oven to 350°F. Put the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes, checking after about 15 minutes to see if the dough has puffed. Press the dough down with the back of a fork and prick a few times if necessary.
  3. Meanwhile, make the filling: In a small saucepan bring the half-and-half, sugar, and salt to a simmer. Off the heat, add the chocolate and stir with a whisk until completely melted and smooth. Cover to keep warm.
  4. Just before the crust is ready, whisk the egg thoroughly into the chocolate mixture. When the crust is done, lower the oven temperature to 300°F. Pour the filling into the hot crust. Return the tart (still on the baking sheet) to the oven and bake until the filling is set around the edges but still jiggles a little in the center when you nudge the pan, 10 to 15 minutes. Cool on a rack.
  5. Serve at room temperature or slightly cool. Garnish each slice with crushed Salted Caramelized Pistachios and a light sprinkling of fleur de sel.
  6. The tart is best on the day it's made but may be refrigerated for 2 to 3 days. Once the tart is completely chilled, cover it, but make sure no plastic wrap touches the surface by first putting the tart pan in a larger cake pan. Or cover the tart with an overturned plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.89 Kcal (1071 kJ)
Calories from fat 149.6 Kcal
% Daily Value*
Total Fat 16.62g 26%
Cholesterol 43.28mg 14%
Sodium 60.7mg 3%
Potassium 130.25mg 3%
Total Carbs 26.52g 9%
Sugars 15.57g 62%
Dietary Fiber 1.57g 6%
Protein 3.47g 7%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 1.2mg 7%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 364.8 Kcal (1527 kJ)
Calories from fat 213.27 Kcal
% Daily Value*
Total Fat 23.7g 26%
Cholesterol 61.7mg 14%
Sodium 86.54mg 3%
Potassium 185.69mg 3%
Total Carbs 37.81g 9%
Sugars 22.19g 62%
Dietary Fiber 2.23g 6%
Protein 4.94g 7%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 3%
Iron 1.7mg 7%
Calcium 50.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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