Chocolate Pistachio Tart

1. 1

   For the pastry, process sifted flour, powdered sugar and butter until crumbly. Add enough ice-cold water (about 2 tbsp) until ingredients just come together when processed. Knead dough on floured surface until smooth. Cover; refrigerate 30 mins.

2. 2

   Grease a 14 x 5-inch rectangular tart pan with removable bottom. Reserve one-quarter of the dough for decoration. Roll remaining pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.

3. 3

   Roll out reserved dough on floured surface. Cut out twelve 3/4-inch rounds; place on parchment paper-lined tray. Refrigerate 30 mins.

4. 4

   Preheat the oven to 400u00b0F.

5. 5

   For the filling, blend or process pistachios finely.

6. 6

   Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, cocoa powder and pistachios. Spread jam over bottom of crust; top with pistachio filling. Top filling with pastry rounds. Bake 15 mins.

7. 7

   Reduce oven temperature to 350u00b0F. Bake further 25 mins. Cool.

8. 8

   Dip 12 pistachios in melted chocolate; place on pastry rounds. Cool before slicing.

No nutritional information available.

No additional tips available.