Chocolate and roast pistachio tart

(SERVES 8-10) Ingredients For the pastry:

250g unsalted butter, diced and softened 125g icing sugar

2 eggs

400g plain flour

For the ganache filling:

175g dark chocolate 175g milk chocolate 250ml double cream 65g unsalted butter 150g pistachio kernels

METHOD

1. To make the pastry, gently cream the butter and icing sugar until combined. Don’t mix for too long as you only want to combine them, add the eggs one at a time beating well to ensure an even mix and add the flour and mix until it forms a smooth dough. Pat the dough into a flat disc and wrap in clingfilm then place in the fridge for half an hour.

2. Once the dough has been chilled, lightly flour a bench and roll the dough until it’s around 3-4mm thick and gently place over a greased tart case pressing down so it’s a snug fit. Prick the bottom with a fork and cover with greaseproof paper and fill with ceramic baking beans or dried lentils.

3. Place in a preheated oven at 180C/160 Fan/350F/ Gas Mark 4 for 15 minutes or until the pastry is firm. Remove the greaseproof and beans and allow to cool fully before adding your filling.

For the filling:

1. Roast the (peeled) pistachio kernels on a baking tray at 180C/160 Fan/350F/Gas Mark 4 for 7 minutes and allow to cool, roughly chop and leave aside.

2. Chop up both of the chocolates and place in a heat-proof bowl, put the double cream and butter in a saucepan and over a medium heat bring it to the boil while stirring to mix in the butter. Once it comes to the boil remove from heat and pour directly over the chocolate, using a spatula stir until all of the chocolate has melted and is a nice consistency.

3. Add in half of the pistachio (or the other flavour you have chosen) and gently fold through the mixture ensuring it’s a nice even mix. Pour the mix into the tart case and place in the fridge to set for at least 3-4 hours.

4. Sprinkle the remaining pistachios over the tart when set.

5. Serve with your favourite ice cream, cream or clotted cream.