Zoe's Chocolate in Waynesboro, Pa., and in Frederick represents three generations of chocolate makers. The Tsoukatos family’s pride in their Greek heritage comes through loud and clear in their signature chocolate collection, which features such Mediterranean flavors as pomegranate, baklava, golden honeycomb and tahini. Their Aegean Pistachio bonbon -- white chocolate and pistachio paste enrobed in dark chocolate and topped with chopped pistachios -- inspired this easy-to-assemble tart.
Because most high-quality chocolates are essentially a ganache mixture of chocolate and cream, they can be returned to their liquid state by being mixed with hot cream. Try making this pie with your favorite bonbons. (It's not the most cost-effective way to make an elegant dessert, but it sure is one of the fastest.)
This recipe calls for a store-bought refrigerator pie crust, but by all means substitute homemade pie crust or a chocolate cookie crust.
Make Ahead: The tart needs to be refrigerated for several hours or overnight for the filling to set. It can be refrigerated a day or two in advance or frozen for up to 1 month.
- One refrigerator pie crust (single layer), such as Pillsbury brand (may substitute a 9-inch homemade crust rolled 1/4-inch thick)
- 32 Aegean Pistachio chocolates (see headnote)
- 1/3 cup very hot heavy cream, plus 2/3 cup chilled cream for optional garnish
- 1 tablespoon roasted, unsalted pistachios, finely chopped
Preheat the oven to 450 degrees.
Lay the pie crust in an 8-inch round, fluted tart pan with a removable bottom, pressing the dough into the bottom and sides of the pan. Trim the crust, leaving a 1/2-inch overhang. Fold the overhang under and press the crust into the side of the pan so that the crust is 1/2 inch higher than the side of the pan.
Use a fork to prick the bottom and sides of the crust. Bake for 12 minutes, until lightly golden brown, checking halfway through and using the fork to pierce the crust if any air bubbles form. Transfer (in the pan) to a wire rack to cool completely.
Meanwhile, place the chocolates in a medium bowl. Pour the 1/3 cup of very hot cream over the chocolates. Use a flexible spatula to stir until the chocolates' dark coating melts and thickens the cream and their white chocolate centers have melted halfway. (There should be some white chunks or streaks in the dark filling.) Pour the mixture into the baked tart crust, then sprinkle with the chopped pistachios.
Refrigerate the tart for several hours or overnight, to set it completely. Let the tart come to room temperature for 15 minutes before serving. Use a sharp knife dipped in very hot water, then dried, to cut clean slices.
If desired, use a whisk to beat the 2/3 cup of chilled heavy cream in a chilled bowl to form soft peaks. Serve a dollop of next to each tart slice.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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