Chocolate Fondant Pistachio Tart

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Directions

    1. In a food processor add the flour, pistachios, sugar and salt and blitz until finely ground.  Add the butter and pulse until it looks coarse.  Add the egg and lemon juice in and continue pulsing until a dough forms.  
    2. Transfer to a floured surface and shape into a disk.  I like to place it into a large Ziploc bag and flatten so it’s easier to roll and chills quickly. Refrigerate for about 1 hour to set.
    3. Preheat the oven to 180ºF Fan 
    4. Place the pastry on a lightly floured surface and roll it into a large circle about 5ccm bigger than the tart tin. Roll up the pastry on the rolling pin and then place into the tart tin with a removable base. Press in and then trim the edges. Leave to chill in the fridge for 15 minutes.
    5. Prick the base of the pastry with a fork and line the pastry case with baking parchment and fill with baking beans. Bake for 13 minutes until just a light golden then remove the beans and paper and bake for another 10 minutes until golden brown. Set aside.
    6. To make the filling: melt the butter in a medium pan over low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time.
    7. Place the pastry case on a sheet tray. Pour the mixture into the pastry case, filling it right to the top.
    8. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre. Let cool.
    9. Serve with a dusting of icing sugar