Chocolate Pistachio and Ginger Tart
Every now and then, I feel like acting as if I am classy.
Servings: 8 servings
Ingredients
- 3/4 cup shelled salted pistachio nuts lightly toasted, divided
- 1 cup flour
- 1/4 cup sugar
- 1/3 cup cold butter cut into chunks
- 2 tablespoons cold water
- 1/3 cup heavy cream
- 4 ounces semi-sweet baking chocolate cut into chunks
- 1/4 cup McCormick® Gourmet Collection Ginger Crystallized
Instructions
- Preheat oven to 350°F. Place 1/2 cup of the pistachio nuts in bowl of food processor; cover and pulse until finely chopped.
- Mix flour and sugar in medium bowl, then cut in butter until mixture resembles coarse crumbs.
- Add pistachio nuts; toss to mix well.
- Add water; stir until a soft dough forms. Press dough onto bottom and up sides of a prepared 10-inch tart pan with removable bottom.
- Bake 10 to 15 minutes or until lightly browned. Cool completely on wire rack.
- Place cream and chocolate in medium microwavable bowl. Microwave on HIGH 1 minute, stirring halfway through cooking time. (Chocolate will not be completely melted.)
- Stir until chocolate is completely melted. Cool just until mixture starts to thicken.
- Spread evenly in bottom of tart shell. Cool completely.
- Place crystallized ginger in bowl of food processor; cover. Pulse until just coarsely chopped. Add remaining 1/4 cup pistachio nuts; cover. Pulse until chopped. Sprinkle over chocolate in tart shell.
- Refrigerate until ready to serve. Let stand 5 to 10 minutes before serving.