With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.
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Calling all chocolate lovers! Join Martha as she shares the techniques youll need to prepare two standout chocolate desserts: a milk-chocolate pistachio tart and a rich flourless Roberta Heart Cake. Chocolatier Jacques Torres stops by to share his expert tips, and Martha shares a recipe for delectable chocolate-hazelnut biscotti. Its a must-see show for chocolate lovers!
Watch This Week’s Baking Tip
Drizzle chocolate in cold vodka to make chocolate strings.
This Week’s Recipe
Milk Chocolate Pistachio Tart
Make Martha Stewart's Milk Chocolate Pistachio Tart recipe, which appears in the "Never Enough Chocolate" episode of Martha Bakes.
- For the Crust:
- ¾ cup all purpose flour, plus more for dusting
- ¼ cup unsweetened Dutch-process cocoa powder
- 1/3 cup unsalted shelled pistachios, chopped
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup sugar
- ½ teaspoon pure vanilla extract
- For the Filling:
- ½ cup heavy cream
- ¼ cup milk
- 5 ounces milk chocolate, finely chopped
- 1 large egg, lightly beaten
- For the Pistachio Paste:
- ½ cup unsalted shelled pistachios, preferably Sicilian
- 1 teaspoon safflower oil
- ¼ teaspoon salt
- ¼ cup sugar
- Other:
- Finely chopped pistachios, for garnish
Ingredients
- Make the crust: 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.
- Between 2 sheets of plastic wrap, roll out dough to an 11-inch round, ¼ inch thick. Fit into a 9-inch tart pan with removable bottom, patching any tears and folding in excess dough flush with rim of tart pan. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 325 degrees. Bake crust until firm, about 30 minutes. Let cool completely on a wire rack. Reduce heat to 300 degrees.
- Make the pistachio paste: In a food processor, combine pistachios, oil, and salt. Process until mixturecomes together. Add sugar and puree until very smooth and pastelike.
- 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.
Directions
Yield: One 9-inch tart
Additional Recipes
Additional recipes and video clips from the episode are available on MarthaStewart.com:
Chocolate Embellishments with Jacques Torres:
