Recipe: Crostata alla Crema di Chocolate con Pistacchi Siciliani (Chocolate Custard Tart with Sicilian Pistachios)
For the dough:
- 1 cup all purpose flour, plus 3 Tbs, divided
- ½ tsp kosher salt
- 1/3 cup shelled unsalted Sicilian pistachios
- 12 Tbs cold unsalted butter, cut into small cubes
- 1/2 cup confection sugar
- 1 large egg
- 1 large egg yolk
For the custard filling:
First make the crust. In a medium bowl combine the 1 cup flour plus only 2 Tbs and the1/2 tsp of kosher salt. In a food processor combine the remaining 1 Tbs of flour and the 1/3 cup of shelled unsalted pistachios. Process the 1 Tbs of flour and pistachios until ground fine. Add the mixture to the flour salt mixture and whisk to combine well.
In a stand mixture fitted with the paddle attachment combine the cold butter and confection sugar for medium speed for 5 minutes. Add the whole egg and make sure it is fully incorporated, then add the egg yolk and make sure it is fully incorporated. Now add ½ of the flour mixture into the butter mixture until just incorporated. Then scrape down the side of the mixture and the remaining flour mixture until just incorporated. Turn the dough onto a clean board and quickly shape into disk and wrap in plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
Preheat an oven to 350 degrees F. Now roast the pistachios. Prepare two separate baking sheets lined with parchment paper. In a food processor place ½ cup of pistachios and grind into small pebbles. With a knife rough chop the remaining 2 Tbs and place on the other lined baking sheet. Bake the pistachios until they are fragrant, golden and lightly toasted, about 5 minutes. Remove from the baking pan and set aside separately.
After at least 1 hour roll out the dough. Place the dough between two large pieces of parchment paper. Working quickly not allowing the dough to become warm whatsoever roll the dough into an 11 inch in diameter circle. Press the dough into an ungreased 9 inch tart pan with a removable bottom. Press the dough into the pan and remove the excess from the sides. Use a fork and dock the dough approximately every 1 inch to allow steam to escape. Place the dough pressed in the pan in the freezer for 10 minutes to chill down.
Remove the pan with the dough from the freezer and place foil over the dough and fill with pie weights. Place the tart pan on a baking sheet lined with parchment paper. Bake the shell for 15 minutes then remove the foil and pie weights and rotate the pan 180 degrees and continue to bake for 15 to 20 minutes until the dough is dry to the touch and golden brown.
Remove the baked tart from the oven and place on a wire rack to cool completely. This will take about 1 hour. Reduce the oven temperature to 275 degrees F and begin to prepare the custard filing. Chop the bittersweet and semisweet chocolates into ½ inch pieces, combine and place in a medium bowl. In a medium saucepan combine the milk, cream, sugar and ½ cup of toasted pistachios and bring to a boil, then immediately reduce to a simmer, stir constantly for 1 minute to dissolve the sugar. Turn the heat off and allow the mixture to sit for 20 minutes.
After 20 minutes strain the milk/cream mixture through a fine sieve to remove the skin and pistachios and discard the solid contents. Now heat the strained mixture and bring to boil and then pour ½ the mixture over the chocolate. Allow the hot mixture to sit on top of the chocolate for at least 30 seconds before using a whisk to incorporate. This is aid in quickly melting the chocolate. Use a whisk to incorporate the hot cream mixture and continue to whisk until the chocolate is melted. Now add the remaining milk/cream mixture and continue to whisk until fully incorporated and smooth. In another medium bowl add two large eggs and use a whisk to break up the eggs and vigorously whisk for 2 minutes. Pour about 1/3 of the chocolate over the whisked eggs using a whisk to slowly incorporate the mixture making sure to temper the eggs and not allowing them to scramble. Once the mixture is combined then gently pour the egg mixture into the remaining chocolate mixture using a whisk to gently combine until fully incorporated. Add the salt and gently whisk until smooth.
Place the cooled tart shell on a baking sheet lined with parchment paper. Fill the cooled tart shell with the chocolate custard almost all the way to the top. Place the filled tart in the oven for 15 minutes. After 15 minutes rotate the pan and cook for another 10 to 15 minutes until the sides are just set the center is still just loose. Take the tart out of the oven as the custard will continue to cook. You don’t want to over cook the custard. Allow the tart to cool to room temperature on a wire rack. Serve the tart at room temperature.
Store this tart at room temperature loosely covered in plastic wrap. This tart is best on the day it is made but will keep for 2 days at room temperature.
Recipe adapted from La Cucuna Italian magazine http://lacucinaitalianamagazine.com
Meal type: dessert
Culinary tradition: Italian
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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