Chocolate Tart with Cocoa Nibs & Pistachio

Ingredients

Yield:

makes 2 x 12 inch tarts

• Chocolate Sablé Dough

  • 300g butter, softened
  • 150g icing sugar, sifted
  • 0.5g salt
  • 1g vanilla bean, seeds
  • 380g flour, pastry
  • 60g cocoa, Dutch

• Chocolate Ganache Filling

  • 500g chocolate, dark
  • 500g cream, whipping 35%m.f.
  • 100g butter, unsalted
  • 0.5g salt
  • 30mL Grand Marnier Liqueur
  • 30g Pistachios, chopped
  • 30g Cocoa nibs, chopped

Preparation

Difficulty:

Medium

Time:

1 HourPreparation

Total Time:

24 HoursTotal

1. Chocolate Sablé Dough

   1. Cream the butter and sugar together until smooth and light in colour, then add the eggs one at a time and continue to beat until they are incorporated.
   2. Sift together the cocoa and the flour and add 1/3 into the egg/butter mixture gently stirring to combine.
   3. Add the remaining flour and cocoa and fold together to form a dough.
   4. Between 2 sheets of parchment paper roll the dough with a rolling pin approximately ¼ inch thick. Place the parchment on a baking tray and freeze for 1 hour.
   5. Remove from the freezer and let sit at room temp for 5 minutes, then remove 1 of the parchment sheets, invert and place on top of a tart mold. With you hands line the tart mold until the dough is covering and fit into the mold. Trim the access dough from the edge of the mold with a knife.
   6. Bake the tart shell at 350ºF for approximately 12 minutes or until cooked through.
   7. Remove and let sit at room temperature for 30 min.

2. Chocolate Ganache Filling

   1. Combine the chopped chocolate, butter and salt in a mixing bowl.
   2. Place the whipping cream in a pot and bring to a boil.
   3. Pour the boiling cream over the chocolate and let sit for 5 minutes.
   4. With a whisk, gently stir the chocolate and add the Grand Marnier to combine.
   5. Pour the chocolate ganache into the cooled tart shell and let sit at room temp for 1 hour, then sprinkle the chopped cocoa nibs and pistachios on top.
   6. Refrigerate overnight.
   7. To serve, remove from the fridge for 1 hour then slice and serve.