MILK CHOCOLATE-PISTACHIO TART
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
- Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
- Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
- Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
- Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
CHOCOLATE-PISTACHIO FUDGE BITES
You don't need a big bag of pistachios to make these chocolate-covered fudge bites; they get their distinctive color from pistachio-flavor pudding.
Provided by My Food and Family
Categories Nuts
Time 2h15m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
- Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 28 g, Protein 1 g
CHOCOLATE-PISTACHIO TORTE
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
- Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
- Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g
DOWN-UNDER CHOCOLATE FUDGE TART
Steps:
- Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
- Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
- Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
- Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
- Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
- Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
- Allow tart to cool slightly and serve with whipped cream.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 56.6 g, Cholesterol 135.7 mg, Fat 39.5 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 24 g, Sodium 172 mg, Sugar 18.4 g
CHOCOLATE PISTACHIO FUDGE
This recipe is from Super Food Ideas magazine, I haven't made this recipe yet. However, I'm planning on making this to go in my Christmas hampers to my friends. Cooking time is chilling time
Provided by Annetty
Categories Candy
Time 1h30m
Yield 15 pieces
Number Of Ingredients 7
Steps:
- Grease& line the base& sides of a 7cm deep, 30cm x 7.
- 5cm bar pan.
- Combine condensed milk, sugar, glucose& butter.
- Microwave uncovered for approx 8 mins or until mixture begins to boil, whisking every 2 mins.
- Continue to microwave for 3-4 min on medium, whisking every minute, until thick& golden.
- Remove from microwave add chocolate, stirring until mixture is smooth.
- Stir in the nuts and liqueur, mix well.
- Spoon into prepared bar pan, set aside for 1-2 hours to cool to room temperature.
- Remove from bar pan and cut into approx 15 small slices/bars, individually wrap in greaseproof paper.
- Store in airtight container in the fridge.
Nutrition Facts : Calories 293.8, Fat 15, SaturatedFat 7.7, Cholesterol 30.3, Sodium 96.7, Carbohydrate 36.7, Fiber 1, Sugar 34.5, Protein 4.2
NIGELLA LAWSON EASY CHOCOLATE PISTACHIO FUDGE
So easy and quick...great for an instant chocolate fix. Make these and put them directly into the freezer. This fudge stays nice and smooth but be sure to keep these cool. I use walnuts when I don't have pistachios.
Provided by Lee_tah
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 5
Steps:
- Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan.
- Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted.
- Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
- Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard.
- Cut into 2cm x 3cm pieces. Very rich and satisfying!
PISTACHIO FUDGE
Marshmallow creme and confectioners' coating are blended with sugar and evaporated milk. Then chopped pistachios and green food coloring complete this fudge that's perfect for the holidays.
Provided by sal
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h20m
Yield 36
Number Of Ingredients 8
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
- Pour into prepared pan and cool.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 23.6 g, Cholesterol 9.6 mg, Fat 6.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 49 mg, Sugar 21 g
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