Pistachio Fudge Torte Recipes

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PISTACHIO FUDGE



Pistachio Fudge image

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

¾ cup evaporated milk
2 ½ cups white sugar
½ cup butter
2 cups marshmallow creme
8 ounces vanilla-flavored candy coating
1 cup chopped pistachio nuts
1 teaspoon vanilla extract
1 drop green food coloring

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

PISTACHIO TORTE



Pistachio Torte image

This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.

Provided by Teaspoon

Categories     For Large Groups

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup butter
1/2 cup ground nuts
1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
8 ounces Cool Whip, divided
3 (3 1/2 ounce) boxes instant pistachio pudding mix
4 1/2 cups milk

Steps:

  • For the crust, mix together the flour, butter and nuts.
  • Press in the bottom of a 9 x 13 pan.
  • Bake at 325 for 15 minutes.
  • Let cool.
  • Mix the cream cheese, powdered sugar and 1 cup cool whip.
  • Spread on top of crust.
  • Mix well the pudding and milk.
  • Pour on top of cream cheese mixture and let set.
  • Top with remaining cool whip.
  • May top with chopped nuts if desired.

CHOCOLATE-PISTACHIO FUDGE TART



Chocolate-Pistachio Fudge Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for pan
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted
8 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped
Lightly whipped cream, for serving, optional

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 PISTACHIO FUDGE



Chocolate Pistachio Fudge image

I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h10m

Yield 64 pieces of rich fudge

Number Of Ingredients 4

12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios

Steps:

  • Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
  • Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
  • Add the nuts to the melted chocolate and condensed milk and stir well to mix.
  • Pour this mixture into a 9-inch square foil tray, smoothing the top.
  • Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
  • Once cut you can keep it in the freezer, no need to thaw just eat straight away.

FLUFFY PISTACHIO DESSERT



Fluffy Pistachio Dessert image

Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 24 servings.

Number Of Ingredients 14

1/2 cup reduced-fat margarine, softened
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
FIRST LAYER:
1 package (8 ounces) fat-free cream cheese, softened
1 cup fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
SECOND LAYER:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix
TOPPING:
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons ground walnuts

Steps:

  • In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.

CHOCOLATE-PISTACHIO TORTE



Chocolate-Pistachio Torte image

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

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

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

PISTACHIO-FUDGE TORTE



Pistachio-Fudge Torte image

I have only used Betty Croker brand cake mix, do not know how other brands will work. This torte is super yummy and easy to make.

Provided by Cooking Queen

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 10

1 (18 1/4 ounce) box betty crocker super moist fudge cake mix
2 tablespoons instant coffee granules
water, vegetable oil and eggs called for on cake mix box
1 cup whipping cream
1 cup whole milk
1 (3 1/2 ounce) box pistachio instant pudding and pie filling
1/2 cup whipping cream
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 teaspoon light corn syrup

Steps:

  • FOR CAKE:.
  • Preheat oven to 350 degrees.
  • Prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
  • Pour cake batter into two greased and floured 9 inch round pans.
  • Bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
  • Let the cake cool completely.
  • Split both cakes horizontally to make 4 layers.
  • FOR FILLING:.
  • In a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
  • Place pudding mix in the refrigerator to set for about 10 minutes.
  • Spread the pudding mix in thirds in between each layer except the top of the torte.
  • FOR GLAZE:.
  • In a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
  • Remove from heat. Add chocolate chips; stir constantly until smooth.
  • Stir in vanilla extract and corn syrup; let stand 10 minutes. Stir glaze.
  • Spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 4049.3, Fat 246.1, SaturatedFat 118.6, Cholesterol 513.5, Sodium 4532.9, Carbohydrate 462.3, Fiber 17.4, Sugar 259.5, Protein 49.9

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