Pistachio, Cherry and Chocolate Tart

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YUMMY!!!!

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I thought it was good but really rich. It needs to be lightened up a little.

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This was fantastic. The crust was perfect and may be the only recipe I ever use for cheese cakes and such. Stayed crisp and very tasty. Will definitely make this again.

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It was fantastic. We did not think it was to sweet at all. It just easy and true crowd pleaser. We had it for New Years Eve!

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Fantastic! Made this for Christmas Eve, and it was a showstopper. Not too sweet (although I did use half bittersweet chocolate chips, and the balance of flavors was sensational. The Maldon salt flakes are a must, and the biscotti crust will become my go-to!

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Super easy to make, but very very rich and sweet!

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I made this for Christmas and it was a huge hit! Very simple but full of wonderful flavor. I adapted a little bit: instead of biscotti, I used crushed amaretti cookies for the crust, I did not add the additional sugar to the crust as the cookies are plenty sweet. I also doubled the filling and used a 10 inch spring form pan. I used Stonewall Kitchen's Sour Cherry Preserves....fantastic!! I used dark 60 percent cacao chocolate chips. This recipe was so quick and easy to make. Because it is very rich you need serve only very small slices, it easily serves 20 people. Everybody loved it. This will be a go to dessert when chocolate is required! Thank you Giada!! Merry Christmas everyone!

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Made this for Christmas Eve dinner...haven't tasted it yet, but it looks amazing!

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Giada has not disappointed me yet, I absolutely love this dessert, my children can not get enough of this dessert.

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I just made it today with my friend....it was so-o-o-o easy. Its so creamy, chocolaty and tasty: Love combo of sweat, tart and salty:I love the crust , so much better than graham cracker crust.