CHOCOLATE-PISTACHIO FUDGE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
- For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
- Serve with whipped cream if desired.
CHOCOLATE CHUNKS WITH CHERRIES AND PISTACHIOS
Provided by Katie Brown
Categories Chocolate Nut Dessert Cocktail Party New Year's Eve Dried Fruit Cherry Pistachio Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 (makes one 9 x 9 pan)
Number Of Ingredients 6
Steps:
- 1. In a large microwaveable bowl, combine chocolate, milk, butter, and salt. Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If chocolate is not completely melted after whisking, return to microwave for 1 minute and repeat step.)
- 2. Stir in pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour chocolate mixture into pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.
- 3. Remove pan from refrigerator and invert chocolate mixture onto a cutting board. Remove plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.
PISTACHIO-CHERRY S'MORE BARS
Here's a fun spin on campfire treats. The graham cracker crust and golden-toasted marshmallow topping surround a rich filling of chocolate, fruit and nuts in these yummy bars. Or feel free to add 3/4 cup coconut to filling if desired. I'm certain that St. Nick will give his jolly stamp of approval to these goodies. &mdashJeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
PISTACHIO AND TART CHERRY CHOCOLATE BARK
Just in time for the holidays. This is an delicious (and impressive) gift to bring to a holiday party or to give to anyone on your list. I think it would also be delicious if you substituted the cherries with craisins or another similar fruit.
Provided by dojemi
Categories < 4 Hours
Time 1h10m
Yield 2 1/2 pounds
Number Of Ingredients 4
Steps:
- Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
- Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
- Spoon dollops of white chocolate onto semisweet-chocolate mixture.
- With tip of knife, swirl chocolates together for marbled look.
- Sprinkle with remaining pistachios and cherries.
- Refrigerate bark 1 hour or until firm.
- Break bark into pieces.
- Store in tightly sealed container in refrigerator up to 1 month.
- Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
Nutrition Facts : Calories 1855.3, Fat 157.1, SaturatedFat 80.4, Cholesterol 12.7, Sodium 128.7, Carbohydrate 139.8, Fiber 39.2, Sugar 68.8, Protein 44.9
CHERRY, CHOCOLATE, AND PISTACHIO ZUCCOTTO
Leftover panettone can be put to great use! Here is my recipe for cherry, chocolate, and pistachio 'zuccotto'. Using ricotta, vin santo, and candied fruits, this is sure to deliver an authentic Italian experience, and even better, there is no cooking involved!
Provided by NazarBlue
Categories Bread Yeast Bread Recipes
Time 8h31m
Yield 10
Number Of Ingredients 10
Steps:
- Line a large bowl with plastic wrap to make a mold.
- Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
- Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
- Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
- Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.
Nutrition Facts : Calories 506 calories, Carbohydrate 56.1 g, Cholesterol 48.2 mg, Fat 25.9 g, Fiber 3.4 g, Protein 10.2 g, SaturatedFat 9.9 g, Sodium 214.6 mg, Sugar 30.3 g
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.
More about "pistachio cherry and chocolate tart recipes"
CHOCOLATE-DIPPED CHERRY-PISTACHIO BISCOTTI - RECIPE
From finecooking.com
PISTACHIO AND TART CHERRY CHOCOLATE BARK : RECIPES : …
From cookingchanneltv.com
Servings 2.5Total Time 1 hr 25 minsCategory DessertCalories 125 per serving
TART CHERRY PISTACHIO CHOCOLATE BARK - LADY BEHIND THE …
From ladybehindthecurtain.com
Servings 2Estimated Reading Time 3 mins
SPICED CHERRY AND PISTACHIO TART RECIPE - DAVIDJONES.COM
From davidjones.com
HOW TO MAKE SPEEDY BRENDA&AMP;#39;S PISTACHIO, CHERRY AND CHOCOLATE TART
From theusrecipe.netlify.app
PISTACHIO TART RECIPE - THERESCIPES.INFO
From therecipes.info
PISTACHIO AND CHOCOLATE TART - SUNNYSIDE COOK
From sunnysidecook.com
DARK CHOCOLATE CHERRY PISTACHIO BARS - BEGIN WITHIN NUTRITION
From beginwithinnutrition.com
CHERRY AND CHOCOLATE TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PISTACHIO, CHERRY AND CHOCOLATE TART | RECIPE | CHOCOLATE TART, TART …
From pinterest.com
PISTACHIO CHERRY TART : BOOK RECIPES
From book-recipe.com
PISTACHIO, SAPOTE BAVAROISE AND CHERRY TART - CACAO BARRY
From cacao-barry.com
TART CHERRY AND PISTACHIO FUDGE | MCCORMICK GOURMET
From mccormick.com
CHERRY AND PISTACHIO FRANGIPANE TART RECIPE - LOVEFOOD.COM
From lovefood.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE A PISTACHIO FRANGIPANE CHERRY TART - SERIOUS EATS
From seriouseats.com
CHERRY-PISTACHIO BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CHERRY PISTACHIO ROCKY ROAD FUDGE
From thebakingchocolatess.com
PISTACHIO, SAPOTE BAVAROISE AND CHERRY TART | CACAO BARRY® WORLD ...
From worldchocolatemasters.com
PISTACHIO CHERRY AND CHOCOLATE TART RECIPE
From thlovetrance.blogspot.com
CHERRY AND PISTACHIO FRANGIPANE TART RECIPE - SERIOUS EATS
From seriouseats.com
CHERRY AND PISTACHIO TART – THE PASTRY NERD
From thepastrynerd.com
EASY PISTACHIO CHERRY TART RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
PISTACHIO AND TART CHERRY CHOCOLATE BARK - HOLIDAY GIFTS - RECIPES
From goodhousekeeping.com
BEST PISTACHIO CHOCOLATE TARTUFO WITH SOUR CHERRY SAUCE RECIPES
From foodnetwork.ca
PISTACHIO, CHERRY AND CHOCOLATE TART | RECIPE | CHOCOLATE TART, TART ...
From pinterest.ca
CHERRY-PISTACHIO CHOCOLATE BARK RECIPE | MYRECIPES
From myrecipes.com
PISTACHIO, CHERRY AND CHOCOLATE TART | RECIPE | CHOCOLATE TART, TART ...
From pinterest.com
CHOCOLATE CHERRY TART | KING ARTHUR BAKING
From kingarthurbaking.com
CHERRY–PISTACHIO TART, OR PARIS IS BURSTING WITH CHERRIES
From parischezsharon.com
ROSE-PISTACHIO COOKIES WITH CHERRIES AND WHITE CHOCOLATE
From kingarthurbaking.com
27 OH-SO-GOOD TART CHERRY RECIPES TO CHERISH AND RELISH
From cookingchew.com
RECIPE: CHOCOLATE, CHERRY AND PISTACHIO OATMEAL COOKIES
From wholefoodsmarket.com
DARK CHOCOLATE, CHERRY & PISTACHIO COOKIES | BLUEBONNETS
From bluebonnetbaker.com
CHERRY & PISTACHIO FRANGIPANE TART - CARROT & CRUMB
From carrotandcrumb.com
PISTACHIO AND CHERRY FRANGIPANE TART RECIPE - FOODNERD4LIFE
From foodnerd4life.com
DARK CHOCOLATE PISTACHIO TART : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TART CHERRY PISTACHIO BARK | CHOOSE CHERRIES
From choosecherries.com
PISTACHIO, CHERRY AND CHOCOLATE TART – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search