Milk Chocolate Pistachio Tart

Crust

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/3 cup unsalted shelled pistachios, chopped
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 tsp pure vanilla extract

Filling

• 1/2 cup heavy cream
• 1/4 cup milk
• 5 oz milk chocolate, finely chopped
• 1 large egg, lightly beaten
• pistachio paste (recipe follows)
• finely chopped pistachios, for garnish

Pistachio Paste

• 1/2 cup unsalted shelled pistachios
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tsp safflower oil

In a bowl, whisk together flour, cocoa, chopped pistachios, and salt. With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add sugar and continue to beat until pale, about 2 minutes. Reduce speed to low, add vanilla, then beat in flour mixture just until incorporated and dough begins to come together. Gather dough into a ball. Wrap in plastic, pat into a disk, and refrigerate about 1 hour.

For the pistachio paste: meanwhile, in a food processor, puree pistachios, sugar, and salt until mixture begins to clump together. Add oil, and puree until very smooth and pastelike.

Preheat oven to 325 F. Bake crust until firm, about 30 minutes. Let cool completely on a wire rack. Reduce heat to 300 F.

Make the filling: in a small saucepan, heat cream and milk. Pour over chocolate in a small bowl. Let stand 2 minutes. Slowly whisk until smooth. Let cool 10 minutes, then stir in egg until combined. Spread pistachio paste evenly in bottom of crust, pressing firmly with an offset spatula until flat and smooth. Place tart shell on a rimmed baking sheet and pour in chocolate filling. Bake until just set, 30 to 35 minutes. Let cool completely on a wire rack. Sprinkle tart with finely chopped pistachios before serving. Tart can be stored in the refrigerator up to 1 day.

Makes 16 servings, 6 WW PointsPlus each.