WHITE CHOCOLATE PISTACHIO CHERRY FUDGE
Press tart dried cherries and crunchy pistachios into white chocolate fudge.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 9 1/2 dozen (114) pieces
Number Of Ingredients 10
Steps:
- Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHOCOLATE PISTACHIO FUDGE
I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h10m
Yield 64 pieces of rich fudge
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour this mixture into a 9-inch square foil tray, smoothing the top.
- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
- Once cut you can keep it in the freezer, no need to thaw just eat straight away.
PISTACHIO, CHERRY AND CHOCOLATE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
- For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.
MILK CHOCOLATE-PISTACHIO TART
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and 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 minutes.
- 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 325 degrees.
- Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
- Meanwhile, 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 pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
- 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. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
CHOCOLATE-PISTACHIO FUDGE BITES
You don't need a big bag of pistachios to make these chocolate-covered fudge bites; they get their distinctive color from pistachio-flavor pudding.
Provided by My Food and Family
Categories Nuts
Time 2h15m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
- Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 28 g, Protein 1 g
More about "chocolate pistachio fudge tart recipes"
NO-BAKE CHOCOLATE TART WITH PISTACHIO PASTE
From addictedtodates.com
4.8/5 (94)Total Time 5 hrsCategory DessertCalories 412 per serving
- To begin you will need to prepare the pistachios by soaking them them overnight. Add them to a large bowl, cover with water and refrigerate (or a minimum of 6 hours). You can also quick soak the pistachios in boiled water for one hour instead.
- Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.
- Next remove as much of the skin from the pistachios as possible by peeling it away with your fingers. The skin should come off quite easily as a result of pre-soaking them. This step is optional if you don’t mind leaving the skins on!
- Place all the ingredients for the pistachio butter in a high speed blender or food processor and blitz for 5-10 minutes until smooth. Scrape down the sides of the jug every minute or so in between blends. Set aside while you make the crust.
BEST CHOCOLATE-PISTACHIO FUDGE TART RECIPES - FOOD …
From foodnetwork.ca
3.3/5 (59)Category Bake,Chocolate,Dessert,Fruit,NutsServings 8Total Time 1 hr
CHOCOLATE PISTACHIO TART – GIADZY
From giadzy.com
Servings 8Total Time 6 hrsAuthor Giada De Laurentiis
CHOCOLATE-PISTACHIO FUDGE TART | PUNCHFORK
From punchfork.com
CHOCOLATE PISTACHIO FUDGE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHOCOLATE-PISTACHIO FUDGE TART RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE-PISTACHIO FUDGE TART RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
CHOCOLATE DIPPED FUDGE POPSICLES - THE TASTY BITE | RECIPE IN …
From pinterest.com
CHOCOLATE PISTACHIO FUDGE RECIPE - BBC FOOD
From bbc.co.uk
MILK CHOCOLATE PISTACHIO TART RECIPE | DESSERT RECIPES - PBS
From pbs.org
GIADA DE LAURENTIIS MAKES CHOCOLATE PISTACHIO FUDGE …
From youtube.com
CHOCOLATE AND PISTACHIO TARTS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAMY VEGAN PISTACHIO TART - ADDICTED TO DATES
From addictedtodates.com
TART CHERRY AND PISTACHIO FUDGE | MCCORMICK GOURMET
From mccormick.com
PISTACHIO AND CHOCOLATE GANACHE TART RECIPE - HARTSTONE INN
From hartstoneinn.com
RASPBERRY CAKE AND CHOCOLATE TART: ALISON ROMAN’S SUMMER BAKES
From theguardian.com
HOT CHOCOLATE FUDGE CAKE | RECIPETIN EATS
From recipetineats.com
RECIPES: ETON MESS, BRAZILIAN CHOCOLATE CANDIES, JASMINE RICE …
From bostonglobe.com
REALLY YUMMY DARK CHOCOLATE FUDGE WITH PISTACHIOS
From verybestbaking.com
CHOCOLATE PISTACHIO TART – GIADZY
From flightsby.com
PISTACHIO FUDGE - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
You'll also love