Chocolate-Pistachio Fudge Tart

Total Time:
5 hr 30 min
Prep:
45 min
Inactive:
4 hr 30 min
Cook:
15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Crust:
  • Nonstick cooking spray, for pan
  • 1 1/2 cups raw pistachios
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 6 whole graham crackers
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Filling:
  • 8 ounces bittersweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/2 cup dried apricots, chopped
  • Lightly whipped cream, for serving, optional
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.

  • For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.

  • For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.

  • Serve with whipped cream if desired.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    FOODNETWORK_20100708_ 127.tif

    Not what you're looking for? Try:

    Chocolate-Pistachio Cannoli

    Recipe courtesy of Food Network Kitchen