Decadent Chocolate Pistachio Tart

I've been craving something delectable and classy to do with pistachios lately. I think this one checks all the boxes. It's rich, yet balanced, and will surely impress! Here's what you'll need to make a 9" tart:

Photo byChristina

Ingredients:

Crust:

• 25 classic Oreo cookies
• 4 Tablespoons butter, melted
• Pinch of salt (about 1/8 tsp), optional

Pistachio paste:

• 1 1/4 cups shelled pistachios, raw*
• 3 1/2 Tbl light agave or light corn syrup
• 2 teaspoons vanilla bean paste, or vanilla extract

Chocolate ganache:

• 6 ounces (1 cup) bittersweet chocolate chips
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt, optional
• 1/3 cup chopped pistachios, for garnish

To make the crust, start by placing the Oreo cookies, cream filling included, into a food processor. Pulse until the cookies become fine crumbs. In a separate microwave-safe bowl, melt the butter. Mix the cookie crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom and up the sides of your prepared pan, using your hands or the bottom of a glass to pack it tightly.

For a no-bake crust, chill it in the refrigerator or freezer for 10-20 minutes before adding the pistachio paste filling. If you prefer a crunchier crust, bake at 350°F for 8-10 minutes, then let it cool completely before moving forward.

While the crust is cooling (if you baked it), you can prepare the pistachios for the filling. While it’s optional, removing the skins will give the paste a brighter green color. To do this, bring a pot of water to a boil, add the pistachios, and remove the pot from heat immediately. Let them soak for 1-2 minutes, then transfer them to a bowl of ice water to cool. Drain the pistachios, place them on a clean towel, and rub them gently to remove the skins.

Once the skins are removed, place the pistachios into a food processor. Process for about 2 minutes until they form a paste. Gradually add vanilla extract and agave or corn syrup, then continue processing for a couple more minutes until the mixture is smooth.

Spread the pistachio paste evenly over the cooled Oreo crust, then refrigerate while preparing the ganache.

For the ganache, combine chocolate chips and cream in the top of a double boiler or a saucepan over low heat. Stir constantly until the chocolate is melted and the mixture becomes glossy, about 4 to 5 minutes. Remove from heat, and stir in the butter, one tablespoon at a time, until fully incorporated. Add vanilla and salt (if using), then let the ganache cool to room temperature.

Once cooled, pour the ganache over the pistachio paste layer, spreading it evenly. Gently tap the tart to remove any air bubbles. Cover and refrigerate for at least 4 hours, but overnight is ideal.

Before serving, garnish with chopped pistachios if desired. Slice and enjoy!

* Note:

Do not use roasted or salted pistachios. Ideally, if you can find raw slivered pistachios, I would recommend using that to save you some time blanching and removing skins.