Recipes
Pistachio-Chocolate Tart
Prep Time: 30 Minutes, Servings: 6

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Crust:
- 4-5 cups Old Dutch Original chips
- 5 tablespoons melted unsalted butter
- 1/4 cup all-purpose flour
Filling:
- 1 1/4 cups heavy cream
- 9 ounces semisweet chocolate, chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Glaze:
- 2 tablespoons heavy cream
- 1 3/4 ounces semisweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
Topping:
- 1/2 cup pistachios (or other nuts), chopped
- A pinch of sea salt (optional)
- Preheat oven to 350 degrees.
- To prepare the crust, pulse the potato chips in a food processor until you have 1 cup of fine crumbs.
- Combine in a medium bowl with the flour and melted butter, then press into bottom and sides of a 9-inch tart pan.
- Bake in preheated oven for 10-12 minutes, until golden brown.
- Cool on a rack for 15-20 minutes.
- To make the filling, bring the cream to boil and pour over the chocolate in a medium bowl.
- Set aside for 5 minutes, then whisk until smooth.
- In a separate, small bowl, whisk together eggs, vanilla and salt, then whisk into chocolate mixture.
- Pour mixture into cooled crust and bake in preheated oven until filling is set on the edge but still wobbly in the middle, 20-25 minutes.
- Cool completely on a rack for an hour or so.
- To make the glaze, simply bring the cream to a boil and stir in the chocolate, until mixture is smooth.
- Add in the corn syrup, followed by water, stirring until smooth.
- Pour mixture onto the cooled tart, tilting the pan and rotating to allow the glaze to coat the top as completely as you can.
- Top with chopped pistachios (or other nuts) and let the tart stand until the glaze is set (another hour or so).
- Sprinkle a pinch of sea salt on top before serving.