G-FREE FOODIE
This Flourless Chocolate Recipe for Tart Crust with Pistachios 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.
Magical Ingredients for the Best Tart Crust with Nuts
Gluten-free baking can be tricky, but this tart crust recipe makes it easy. The key ingredients are the eggs and butter, which not only adds rich, flavors but also binds everything together. It's like the glue that keeps everything in place, except it tastes way better than glue.
And let's talk about sweeteners, shall we? This recipe uses a 1/4 cup of sugar. If you’d like to make this Flourless Chocolate Tart with Pistachio Crust for your Paleo friends (or yourself) use coconut sugar and coconut oil.
Simple Steps to a Perfect Gluten-Free Tart Crust: No Baking Experience Required
First, 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, but don't get carried away and turn it into nut butter. Nobody wants nut butter crust (except for maybe that one weird uncle).
Next, 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.
Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, and serve!
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