Chocolate Caramel Tart with Pistachio Topping | How to make Chocolate Caramel Tart with Pistachio Topping

By BetterButter Editorial  |  4th Mar 2016  |  
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  • Chocolate Caramel Tart with Pistachio Topping, How to make Chocolate Caramel Tart with Pistachio Topping
Chocolate Caramel Tart with Pistachio Toppingby BetterButter Editorial
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

69

0





Video for key ingredients

  • Homemade Ganache

About Chocolate Caramel Tart with Pistachio Topping Recipe

Chocolate Caramel Tart with Pistachio Topping

Ingredients to make Chocolate Caramel Tart with Pistachio Topping

  • For the crust
  • 2 cups flour
  • 120 grams chilled butter
  • 2/3 cup icing sugar
  • 1 egg yolk
  • 1/4 cup ground pistachios
  • A pinch of salt
  • cold water if required
  • For the caramel:
  • ¾ cup heavy cream
  • 90 grams butter
  • 1½ cups sugar
  • ½ teaspoon sea salt
  • For the Chocolate Ganache
  • 200 grams dark chocolate
  • 150 grams cream
  • For the topping
  • 50 grams shelled pistachio
  • 1 tsp sea salt

How to make Chocolate Caramel Tart with Pistachio Topping

  1. Start by making the crust. In a large bowl mix together the flour, sugar, ground pistachio and salt. Cut the chilled butter into cubes and using your hands crumble the butter into the flour and sugar mix, until it resembles bread crumbs
  2. Make a well and break in the egg yolk, bring the dough together. Add a splash of water if required.
  3. Press the dough down into the tin and freeze for at least 30 minutes. Bake for 30 minutes or until the crust is brown.
  4. Meanwhile make the caramel. In a saucepan add the sugar and let it change colour to a deep brown. Turn off the heat, add butter and cream to it. Stir in the sea salt. Keep aside.
  5. Make the chocolate ganache next. Boil the cream and pour over the chocolate and stir until completely melted. Set aside
  6. Crush the pistachios and add sea salt to it. Keep aside
  7. Assemble the tart by pouring in the caramel into the tart shell. Pour the ganache on top. Chill for at least 2 hours before serving.
  8. Just before serving, top with the pistachio mix.

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