Last week marked my second time teaching with Just Simply Cuisine, and I’d like to think it was a great success. I will be providing pictures from both the class and my own recipe testing. There can never be too may pictures of chocolate, and I really challenge you to think of a dessert that isn’t photogenic. The only thing I can think of is baby shower cakes that depict the mother giving birth. And I’d probably still have slice.
Although it may look complicated, this recipe is fool proof. Somehow sprinkling on edible flowers looks complex, and actually takes just a flick of the wrist, while taking the dessert to a new level.
Pistachio Chocolate and Mixed Berry Tart
- 1/2 cup unsalted shelled pistachios
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly. Press into a buttered 9-inch tart pan evenly. Gently poke holes into the crust with a fork. Bake in a preheated oven set to 350 degrees for 20- 25 minutes, or until edges begin turning golden brown.
- 1 cup heavy cream
- 1/2 cup milk
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 pint of raspberries
- 1 quart of quartered strawberries
- Edible flowers (pansies or arugula flowers)
Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 20 minutes until the filling is set and the surface is glossy. Chill in the refrigerator until you are ready to serve. Top with berries and edible flowers of your choice.