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Chocolate, Pistachio, and Orange Tart

17/11/2023

The chocolate, pistachio, and orange tart is a rich and tasty dessert that combines the sweetness of chocolate with the freshness of orange and the crunchiness of pistachios. Here’s how to make it:

Ingredients

  • For the shortcrust pastry:

    • 250 g of type 00 flour
    • 125 g of cold butter, cubed
    • 100 g of icing sugar
    • 1 large egg
    • 1 yolk
    • Grated zest of 1 orange (untreated)

  • For the chocolate cream:

    • 200 g of dark chocolate
    • 250 ml of fresh cream
    • 20 g of butter

  • To garnish:

    • Unsalted pistachios, to taste
    • Candied orange peel, to taste

Preparation

  1. Start by preparing the shortcrust pastry: in a bowl, mix the flour with the icing sugar and the grated zest of the orange. Add the cold, cubed butter and quickly work with the tips of your fingers until the mixture is sandy. Add the egg and yolk and knead until you have a homogenous dough. Form a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.

  2. In the meantime, prepare the chocolate cream: break the chocolate into pieces and place it in a bowl. Warm up the cream in a saucepan without bringing it to boil and pour it over the chocolate. Let it sit for a few minutes and then stir until you have a smooth and glossy cream. Add the butter in pieces and mix well to incorporate.

  3. Take the shortcrust pastry out of the fridge and roll it out on a floured surface to a thickness of about 4-5 mm. Line a buttered and floured tart mold with the pastry, trim the excess pastry, and prick the bottom with a fork.

  4. Pour the chocolate cream over the pastry base and level with a spatula.

  5. Bake in a preheated oven at 180 °C for about 25 minutes.

  6. Let it cool completely before removing the tart from the mold.

  7. Transfer the tart to a serving plate and garnish with coarsely chopped pistachios and candied orange peel.

Curiosity

The combination of chocolate and orange is a classic in pastry, but the addition of pistachios, typical of Sicilian cuisine, gives a unique crunchiness that enhances the flavors of the other two ingredients. Remember that the quality of the dark chocolate is crucial for a successful cream, so choose a good quality chocolate with a cocoa percentage no lower than 60%.

Chocolate, Pistachio, and Orange Tart