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1
In a bowl, whisk together flour, cocoa, chopped pistachios, and salt.
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2
With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes.
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3
Add sugar and continue to beat until pale, about 2 minutes.
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4
Reduce speed to low, add vanilla, then beat in flour mixture just until incorporated and dough begins to come together.
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5
Gather dough into a ball.
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6
Wrap in plastic, pat into a disk, and refrigerate about 1 hour.
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7
On a lightly floured surface, roll out dough to an 11-inch round, 1/4 inch thick.
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8
Fit into a 9-inch tart pan with a removable bottom, patching any tears and trimming excess dough flush with rim.
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9
Refrigerate or freeze until firm, about 30 minutes.
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10
Preheat oven to 325F.
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11
Bake crust until firm, about 30 minutes.
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12
Let cool completely on a wire rack.
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13
Reduce heat to 300F.
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14
Make the filling: In a small saucepan, heat cream and milk.
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15
Pour over chocolate in a small bowl.
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16
Let stand 2 minutes.
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17
Slowly whisk until smooth.
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18
Let cool 10 minutes, then stir in egg until combined.
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19
Spread pistachio paste evenly in bottom of crust, pressing firmly with an offset spatula until flat and smooth.
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20
Place tart shell on a rimmed baking sheet and pour in chocolate filling.
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21
Bake until just set, 30 to 35 minutes.
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22
Let cool completely on a wire rack.
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23
Sprinkle tart with finely chopped pistachios before serving.
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24
Tart can be stored in the refrigerator up to 1 day.
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25
In a food processor, puree pistachios, sugar, and salt until mixture begins to clump together.
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26
Add oil, and puree until very smooth and pastelike.
