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1
For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan.
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2
Combine the biscotti, butter and sugar in a food processor.
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3
Blend until the mixture forms moist crumbs that stick together when pressed.
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4
Firmly press the crumbs into the bottom of the prepared pan.
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5
Bake until golden and feels firm to the touch, about 15 minutes.
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6
Cool to room temperature, about 20 minutes.
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7
Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
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8
For the filling: Place the chocolate chips in a medium bowl.
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9
Heat the cream in a medium saucepan over medium heat to just below a boil.
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10
Remove the pan from the heat and pour the cream over the chocolate chips.
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11
Stir until the chocolate is melted and the mixture is smooth.
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12
Add the dried cherries and 1/2 cup of the pistachios.
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13
Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top.
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14
Refrigerate for at least 5 hours or preferably overnight.
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15
Loosen the tart from the sides of the pan by running a thin metal spatula around the edge.
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16
Unmold the tart and transfer to a serving plate.
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17
Sprinkle with a pinch of salt flakes, if using.
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18
Cut into wedges and serve.
