Flourless Chocolate Tart with Pistachio Crust

Pistachio-Crust Tart with Dark Chocolate Filling Recipe

gluten free nut crustThis Flourless Chocolate Tart with Pistachio Crust is a real showstopper. The decadent dark chocolate filling is a perfect match for the all-nut crust.

Ready for a show-stopper dessert that takes flourless chocolate to a whole new level? Look no further than this incredibly delicious tart with an easy-to-prepare bright green crust and a knockout dark chocolate filling. You’ll want to look for raw shelled pistachios (I get them in the bulk bins at Whole Foods), or omit the salt in the crust if you can only find the roasted and salted shelled pistachios.

If you’d like to make this Flourless Chocolate Tart with Pistachio Crust with coconut sugar and soy-free chocolate chips

Ingredients

For the crust:

  • 12 ounces raw shelled pistachios
  • 1/4 cup sugar
  • 1/8 tsp Kosher salt
  • 1 egg
  • 2 tbsp (1 ounce) melted butter

 

For the filling:

  • 12 ounces dark chocolate chips
  • 1/8 tsp Kosher salt
  • 1/2 tsp espresso powder
  • 1 tsp GF vanilla bean paste or extract
  • 1 egg
  • 1 cup heavy cream (or canned coconut cream)

Directions

Prepare the crust:

Preheat oven to 350 degrees

Spray an 8-inch fluted tart pan with gluten-free pan spray and line with a parchment paper circle. Set aside.

Place the pistachios in the bowl of a food processor and pulse until the nuts are a fine meal. Add sugar and salt, pulse to combine. Add the egg and butter and pulse until the dough begins to form a ball.

Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare the filling.

 

Prepare the filling:

Pour the chocolate chips into a blender and add salt, espresso powder, vanilla and the egg. Pulse the blender to mix the egg throughout the chocolate. Warm the cream in the microwave 30 seconds at a time, until quite hot but not scalded. While blending,  pour the cream in a thin stream through the pour spout  in the blender lid until it’s all added. Scrape down the sides and blend another few seconds, or until smooth.

Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, and serve.

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