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Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Scott Phillips

Servings: twelve to fourteen.

This buttery shortbread tart crust is filled with rich, dark chocolate and garnished with salty-sweet caramelized nuts and sea salt.


For the Tart Shell:

  • 4 oz. (8 Tbs.) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp. finely grated orange zest
  • 3/4 tsp. pure vanilla extract
  • 1/8 tsp. table salt
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour

For the Filling:

  • 1 cup half-and-half
  • 2 Tbs. granulated sugar
  • Pinch table salt
  • 7 oz. semisweet chocolate (up to 64% cacao), coarsely chopped
  • 1 large egg, lightly beaten

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 95
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Protein (g): 4


  • Make the tart shell: In a medium bowl, combine the butter, sugar, zest, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft to work with, let it sit for a few minutes to firm up. Press the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Start with the sides, making them about 1/4 inch thick, and then press the remaining dough evenly over the bottom, pressing well into the corners. Let rest at room temperature for 30 minutes or chill until ready to bake (you can make the crust up to 3 days ahead).

    Position a rack in the lower third of the oven and heat the oven to 350°F. Put the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes, checking after about 15 minutes to see if the dough has puffed. Press the dough down with the back of a fork and prick a few times if necessary.

    Meanwhile, make the filling: In a small saucepan bring the half-and-half, sugar, and salt to a simmer. Off the heat, add the chocolate and stir with a whisk until completely melted and smooth. Cover to keep warm.

    Just before the crust is ready, whisk the egg thoroughly into the chocolate mixture. When the crust is done, lower the oven temperature to 300°F. Pour the filling into the hot crust. Return the tart (still on the baking sheet) to the oven and bake until the filling is set around the edges but still jiggles a little in the center when you nudge the pan, 10 to 15 minutes. Cool on a rack.

    Serve at room temperature or slightly cool. Garnish each slice with crushed Salted Caramelized Pistachios and a light sprinkling of fleur de sel.

    The tart is best on the day it’s made but may be refrigerated for 2 to 3 days. Once the tart is completely chilled, cover it, but make sure no plastic wrap touches the surface by first putting the tart pan in a larger cake pan. Or cover the tart with an overturned plate.


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Reviews (12 reviews)

  • Cathy82 | 03/07/2022

    So I love this recipe as is but I also made some modifications. Since chocolate orange is one of my favorite combinations, I wanted more orange. Instead of half and half I used 1/4 cup fresh orange juice ( no pulp) 3 tablespoons grand marnier in a liquid cup measure. Add enough 35% cream to make 1 cup and proceed with the ganache as directed.
    I have also put more orange rind in the crust.
    The brittle is always tricky, since a damp day wrecks the caramel but it looks spectacular.

  • Krispie | 12/25/2014

    The salted pistachio caramel brittle was excellent. The tart itself was good but not too different from eating melted chocolate. I would probably make again but not soon.

  • Coolchef | 12/21/2013

    Looks good!

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