This Flourless Chocolate Tart with Pistachio Crust is a real crowd-pleaser, and not just because it can be made dairy-free + Paleo too! Lusciously dark chocolate filling and a colorful all-nut pistachio crust make this chocolate tart a dessert that not only might be the best thing you ever tasted, but the prettiest thing you’ve ever made.
Are you ready for a show-stopper dessert takes flourless chocolate to a whole new level? We’re talking rich on rich on rich, friends. Look no further than this incredibly delicious tart with an easy-to-prepare bright green crust and a knockout dark chocolate filling with a touch of espresso powder. 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 for your Paleo friends (or yourself) use coconut sugar and soy-free chocolate chips
Gluten-Free Flourless Chocolate Tart With Pistachio Crust
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
Instructions
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.
