Chocolate & Pistachio Tart
by Chef Chris Parry
Ingredients (makes 1 9inch tart)
1 batch sweet pastry (see below)
500ml double cream
400g dark chocolate
2 eggs
Method
For the sweet pastry (makes enough for 1 9inch pastry case)
Ingredients
175g unsalted butter softened
75g castor sugar
1 vanilla pod (seeds only)
Pinch of table salt
2 beaten eggs
300g plain flour
Method
Put butter, sugar and vanilla and salt in a bowl and whisk until pale and fluffy, slowly add the beaten eggs, beating well after every addition, sift the flour over the mixture and slowly mix in the flour until the pastry comes together. Do not overwork! Use as required. Can be frozen.
Blind bake pastry case. Set aside to cool
Bring cream to the boil, take off heat, beat the eggs and pour them slowly into the cream mixture, whisking continuously until well combined.
Place the chocolate in a metal bowl, pour the cream mixture onto the chocolate and stir well until the chocolate has melted and it is smooth.
Pour the mixture into the cooled pastry case and bake for 10/12 minutes at 180/200 or until the tart is gently set and firm.
Sprinkle liberally with pistachios, Leave to cool and chill before slicing