Pistachio Chocolate Tart with Caramel Mascarpone & Ganache By: Chef Lauren Mitterer

Rating: 
Yield: 
Six to eight servings.
Ingredients: 

Tart Shell
8 ounces Butter
1/2 cup Sugar
Pinch Salt
2 cups Flour
1/2 cup Cocoa Powder
1/2 cup Ground Pistachio

Caramel Mascarpone Ganache
8 ounces Mascarpone
2 ounces Caramel Sauce (see recipe below)
3/4 cup Chocolate, chopped
3/4 cup Cream

Caramel Sauce
½ c Water
10 ounces Sugar
1ounce Corn Syrup
1ounce butter
1cup Heavy Cream

Instructions: 

For the Tart Shell
Combine in the bowl of an electric mixer until dough forms. Gently press into desired
tart pan or individual tartlet pans. Place in freezer until firm. Place a small square of parchment paper on top of the dough and place either baking weights or dried beans on top. Bake in 350 degree oven until sides are slightly firm, approximately 10 minutes. Remove from the oven and let cool. Remove weights and bake again to crisp, approx 5 minutes. If the dough is not baked enough it will be challenging to remove from pans

For the Caramel Mascarpone Ganache
Combine mascarpone and caramel sauce in the bowl of an electric mixer with a whisk attachment. Whip until stiff.

Spread in the bottom of the tart shell (s) and refrigerate.

Bring cream to a boil in a saucepan, pour over chopped chocolate in separate bowl. Starting from the middle stir until cream is incorporated.

For the Caramel Sauce
In a saucepan combine, in this order, water, sugar, and corn syrup. Bring to a boil and cook until syrup reaches desired golden color. While the sugar is boiling have a cup of water and brush near. Occasionally brush the sides of the pot with water to prevent the sugar from crystallizing. Once sugar syrup is golden carefully add the butter and heavy cream while stirring. Add liquid slowly to prevent splashing, the mixture will also bubble so make sure your arms are protected. Once all cream and butter is added remove from saucepan and place in desired storage container. Leave at room temperature stirring occasionally, once cool place in refrigerator to cool completely.

Assemble the Tart
Gently scoop chocolate cream mixture (ganache) onto the caramel mascarpone mixture already in tart shells. Make sure ganache is warm enough so that it forms a smooth top. Refrigerate the finished tart until ready to serve. Top with toasted, salted pistachios.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!