This incredibly silky and luscious Semisweet Chocolate Tart wowed my chocoholic family. The candied pistachios and dose of Grand Marnier in the filling took this extraordinary tart to the next level!
A Heavenly Chocolate Tart
I knew I had a winner even before adding the dreamy chocolate filling to the pastry shell. The press in crust was so simple to create, and there was the enticing, buttery aroma that delightfully teased my senses while it was par-baking. I found this terrific recipe for Bittersweet Chocolate Tart with Salted Caramelized Pistachios on Kim’s blog, Liv Life. Kim was my assignment for this month’s Blogger Clue, a blogger group where we make a recipe from our assigned recipe each month according to a theme. We are focusing on Thanksgiving desserts for November, and you can probably see why I zeroed in on this beauty. Kim happens to be one my earliest blogger friends and we finally met in person last fall. She was just as sweet and amazing as I had imagined. Her recipes are top notch and always beautifully photographed. Make sure you pop over to say hello!
Add Some Chocolate to Your Holiday Table!
It’s pretty much a given that I need to bake up a second dessert for Thanksgiving. Pumpkin Pie is a must, but the chocoholics usually get their way with a bonus treat. This chocolate tart fits the bill perfectly. Kim suggested adding a slosh of Grand Marnier to the filling and I jumped at the chance. A bit of liqueur adds a depth of flavor without a boozy taste. And then a special garnish, like these candied pistachios, makes for such an elegant presentation. I separated my pistachios before they cooled, but making bark like Kim did, is even prettier. Of course, my family isn’t a fan of nuts, so I just munched on them instead of serving them with the tart. Sigh. However you serve up this tart, you’ll be thrilled with the results. Thanks, Kim!!!
Blogger Clue Participants for November!
- Aunt Orlean’s Pie Dough by Stacy from Food Lust People Love
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Butterfinger Tart by Rebekah of Making Miracles
- Cast Iron Apple Pie by Lisa from Suburban Gourmet
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate’s Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli’s Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot’s Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life
With Kim and Dionne at the IFBC in Seattle, 2014.
Serves: 8 servings
- 8 tablespoon butter, melted
- ¼ cup sugar
- 1½ to 2 teaspoons finely grated organic orange zest, optional, I didn't use
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- 1 cup half and half
- 2 tablespoons sugar
- A pinch fo salt
- 7 ounces semisweet chocolate, chopped
- 1 egg, lightly beaten
- 2-3 tablespoons Grand Marnier
- ½ cup salted whole roasted shelled pistachios
- ½ cup sugar
- ⅛ teaspoon fine sea salt
- Make the tart shell: In a medium bowl, combine the butter, sugar, zest (if using), vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft to work with, let it sit for a few minutes to firm up. Press the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Start with the sides, making them about ¼ inch thick, and then press the remaining dough evenly over the bottom, pressing well into the corners. Let rest at room temperature for 30 minutes or chill until ready to bake (you can make the crust up to 3 days ahead).
- Preheat the oven to 350°. Put the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes, checking after about 15 minutes to see if the dough has puffed. You may need to press the crust down with the tines of a fork if it puffed.
- Meanwhile, make the filling: In a small saucepan bring the half-and-half, sugar, and salt to a simmer. Off the heat, add the chocolate and stir with a whisk until completely melted and smooth. Cover to keep warm.
- Just before the crust is ready, whisk the egg thoroughly into the chocolate mixture. Do not do this when the chocolate is piping hot or you'll cook the eggs.When the crust is done, lower the oven temperature to 300°. Pour the filling into the hot crust. Return the tart (still on the baking sheet) to the oven and bake until the filling is set around the edges but still jiggles a little in the center, 10 to 15 minutes. Cool on a rack.
- Make the Salted Caramelized Pistachios: Line a baking sheet with a silicone mat or foil.
- Microwave nuts on high for 1 minute so they will be warm when you add them to the caramel.
- Pour ¼ cup water into a heavy large saucepan. pour the sugar and salt into the center of the pan and pat it down just until evenly moistened. Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, may take anywhere from 1-6 minutes. Reduce heat to medium and cook swirling the pot gently if the syrup colors unevenly.
- When the caramel turns to a medium yellow, add the warm nuts. With a heatproof silicone spatula, stir gently and slowly to coat the nuts with the caramel. Continue to cook until a bead of caramel until the caramel is a deep amber. Immediately scrape the mixture onto the baking sheet and spread it as thin as you can before it hardens. When the caramel is slightly cooled, but still warm, slide the foil with the caramelized nuts into a zip-top bag and seal the bag. Cool completely. Chop or crush.
- Serve tart at room temperature or slightly chilled. Garnish each slice with crushed Salted Caramelized Pistachios and a light sprinkling of sea salt if desired.