Pistachio Cherry And Chocolate Tart Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

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.

Steps:

• Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
• Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
• Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
• On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
• Spoon dollops of white chocolate onto semisweet-chocolate mixture.
• With tip of knife, swirl chocolates together for marbled look.
• Sprinkle with remaining pistachios and cherries.
• Refrigerate bark 1 hour or until firm.
• Break bark into pieces.
• Store in tightly sealed container in refrigerator up to 1 month.
• Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.