Description
Indulge in the exquisite delight of a Decadent Chocolate Pistachio Tartlet that will tickle your taste buds and satisfy your cravings for something sweet. This delightful dessert intertwines the rich, velvety texture of dark chocolate with the earthy warmth of pistachio, creating an irresistible combination. Perfect for any occasion or simply as a sweet treat for yourself, these tartlets are sure to become a favorite in your dessert repertoire.
Ingredients
- Pistachio Cream:
- 1/4 cup unsalted pistachios
- 2 tablespoons sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- Chocolate Ganache:
- 3.5 ounces dark chocolate, chopped
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- Tartlet Shells:
- 1 cup all-purpose flour
- 1/3 cup almond flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 1 large egg yolk
- 1 tablespoon cold water
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C).
Step 2: Prepare the Pistachio Cream
In a food processor, blitz the pistachios and sugar until finely ground. Then, blend this mixture with softened butter, powdered sugar, a large egg, and all-purpose flour until the mixture is smooth and creamy.
Step 3: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it is scalded, then pour it over the chopped dark chocolate. Allow it to sit for about a minute, then stir the mixture until it becomes silky and smooth. Finally, mix in honey and unsalted butter until glossy.
Step 4: Prepare the Tartlet Shells
In a mixing bowl, combine all-purpose flour, almond flour, powdered sugar, and salt. Cut in the cold, diced unsalted butter until the mixture resembles sandy crumbs. Add the egg yolk and cold water and mix until a dough forms. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
Step 5: Shape and Bake the Tartlet Shells
After chilling, roll out the tartlet dough and line it into tartlet pans. Blind-bake the shells for 10 minutes. Once the time is up, remove any weights and bake for an additional 5 minutes until they are golden brown.
Step 6: Fill and Bake the Tartlet Shells
Spoon a layer of pistachio cream into each tartlet shell and bake for another 10–12 minutes until the cream is set. Allow the tartlets to cool before topping.
Step 7: Top with Chocolate Ganache
Spoon the prepared chocolate ganache over the cooled pistachio-filled tartlets. Chill the tartlets in the refrigerator until the ganache is set, which should take about 1 hour.
Notes
Serving Tip
These tartlets are best served chilled, and can be garnished with additional chopped pistachios for presentation.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to experiment by adding a splash of vanilla extract to the pistachio cream for an extra layer of flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes