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Chocolate Crystalized Ginger and Pistachio Tart!

Chocolate Pistachio and Ginger Tart

Every now and then, I feel like acting as if I am classy.

Course Dessert
Cuisine American
Keyword Chocolate Pistachio and Ginger Tart
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Author Amanda Rettke

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

  1. Preheat oven to 350┬░F. Place 1/2 cup of the pistachio nuts in bowl of food processor; cover and pulse until finely chopped.

  2. Mix flour and sugar in medium bowl, then cut in butter until mixture resembles coarse crumbs.
  3. Add pistachio nuts; toss to mix well.
  4. 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.

  5. Bake 10 to 15 minutes or until lightly browned. Cool completely on wire rack.
  6. Place cream and chocolate in medium microwavable bowl. Microwave on HIGH 1 minute, stirring halfway through cooking time. (Chocolate will not be completely melted.)

  7. Stir until chocolate is completely melted. Cool just until mixture starts to thicken.
  8. Spread evenly in bottom of tart shell. Cool completely.
  9. 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.

  10. Refrigerate until ready to serve. Let stand 5 to 10 minutes before serving.