Tip : Chocolate and cream cannot be substituted, but the pistachio could be substituted with toasted walnuts or pecans, maybe a small savings.
Ingredients
Crust
- 1 1/2 cups raw pistachios
- 3 tbsp sugar
- 1/2 tsp kosher salt
- 6 whole graham crackers
- 8 tbsp or 1 stick unsalted butter
Filling
- 8 oz bittersweet chocolate chopped
- 1 1/2 cups heavy (whipping) cream
- 3/4 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/2 cup dried apricots diced
- lightly whipped cream for serving
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Instructions
- Gather all ingredients before starting recipe.
- Pre heat conventional (not convection) oven to 350°F.
- Spray a 9" baking or tart pan with cooking spray.
Crust
- Place pistachio, sugar and salt in food processor and pulse until the pistachios are finely chopped.
- Add graham crackers and pulse again until crackers have been coarsely ground.
- Melt 1 stick of unsalted butter, add to pistachio mixture and pulse to combine.
- Turn mixture into the tart pan and press the crumbs up to cover the sides and then the bottom of the pan
- Bake in a preheated oven for 15-20 minutes, or until the crust turns golden.
Filling
- Measure 8 ounces of bitter sweet chocolate chips or chopped chocolate into a small mixing bowl
- Once the crust has completely cooled, add 1 1/2 cup whipping cream to a medium sauce pan and heat over medium heat until the edges of the cream begin to bubble.
- Pour the cream into the mixing bowl with chocolate and allow to stand for 1-2 minutes, then, using a whisk, stir the mixture until completely blended, adding vanilla and a pinch of salt.
- Pour the hot mixture onto the cooled crust.
- Refrigerate for 4 hours.
Finishing
- Chop dried apricots into small chunks.
- Sprinkle onto top of cooled tart.
Serving
- Serve with softly whipped cream.