The dessert was very tasty and I love how bright and fun the pistachios make it look. We've been enjoying a slice each day for the past few days, I'll be sad when it ends!
here was our dinner!
Pistachio Shortbread Milk Chocolate Tart:
5 oz shortbread cookies
2/3 cup shelled unsalted pistachios
1/4 cup sugar
1/2 tsp salt
4 tbs butter; melted
1 pulse the cookies, pistachios, sugar and salt in a food processor. Then add in butter and process until the mixture holds together.
2 press the crumbs into a 9" tart tin on the bottom and up the sides. Refrigerate for 15 minutes
3 preheat the oven to 350 degrees F. Place the tart in to bake for 15-20 minutes, until golden brown. Remove and let cool completely
1/2 cup shelled unsalted pistachios
1/4 cup sugar
1/4 tsp salt
1 tsp coconut oil
1 pulse all this together in a food processor.
2 sprinkle all but a few tbs onto bottom of tart shell. The bit you keep will be to decorate the top of the tart. Gently press the pistachio mixture down onto the tart shell.
5 oz milk chocolate; finely chopped
1/2 cup heavy cream
1/4 cup whole milk
1 egg; beaten
1 in a double broiler bring cream and milk to a light boil and remove from heat. Immediately pour in the milk chocolate. Let sit for 1-2 minutes and then stir until all the chocolate is melted.
2 let sit for 7-10 minutes then beat in the egg.
3 pour into tart shell and bake for 30-35 minutes, chocolate mixture should be set
4 let cool and decorate with remaining pistachio paste, chopped pistachios, mini meringues or anything else you can think of.
|I finally gave him a haircut. I forgot how handsome his face is without all the hair in the way :)|