As a mom, my kids are always my priorities. But sometimes I feel it’s necessary to do something for myself….in order to keep my sanity ! So I made this dessert just for me ! It’s loaded with chocolate with a bit of crunch and saltiness from the pistachios. Did you know that pistachios are called the “happy nuts” in Chinese? Their partially opened shells look like a smile. They are an excellent source of vitamin B, fibre, potassium, magnesium and many more. No wonder I felt fantastic after eating them! 

Makes about three to four 4-inch tarts

For the chocolate tart

• 120 g unsalted butter (cold)
• 75 g granulated sugar
• 1 egg yolk
• 170 g cake and pastry flour (sifted)
• 10 g unsweetened cocoa powder (sifted)

For the filling

• 2 ounces dark chocolate (finely chopped)
• 4 ounces semi-sweet chocolate (finely chopped)
• 4 ounces whipping cream
• 1/2 teaspoon pure vanilla extract
• 30 g salted pistachios (shells removed)

1. Mix together cold butter and sugar using a wooden spoon until no more lumps
2. Add egg yolk, mix until blended
3. Add flour and cocoa powder, mix with the wooden spoon, then transfer onto a table or counter and gently press dough together (just work until ingredients are mixed in)
4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
5. When ready to bake, preheat oven to 350ºF
6. Knead dough until pliable
7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
8. Place inside slightly greased tart molds, trim off excess dough (dough scraps can be re-roll, but only do it once or twice or it may crack)
9. Bake for about 12 minutes till golden, let cool
10. For the filling, crush pistachios into small pieces
11. Heat whipping cream in a non-stick pot over medium heat until starting to bubble
12. Pour cream over chopped chocolate, let stand for 1 minute
13. Add vanilla extract, stir until smooth
14. Mix in half of the crushed pistachios
15. Pour into baked tart shells, sprinkle remaining pistachios on top 
16. Let cool then put in refrigerator until set
    

Original chocolate tart shell recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre