Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.

For the Crust

100g Plain flour

35g Cocoa Powder

70g Chopped Pistachio’s

1/4 tsp salt

70g unsalted butter, room temperature

35g Demerara Sugar

1/2 tsp vanilla extract

For the Pistachio Paste

65g Pistachio’s

35g Demerara Sugar

1/4 tsp salt

1 tbsp olive oil

For the Filling

150g Milk Chocolate

120ml Cream

50ml Milk

1 egg beaten

Pistachio’s chopped to garnish

1. Grease a 9″ Fluted Tart tin with removal bottom.
2. Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. 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 – 30 mins.
   

   

    

3. 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 150 deg C.
4. Bake until firm, about 30 minutes. Let cool completely.                           
5. 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 paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
   

   
6. 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. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.