Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortcrust pastry dough
Pistachio filling
Chocolate filling
Utensils
For a flan tin approx. 28 cm in diameter, greased
How it's done
Shortcrust pastry dough
Mix the flour, cocoa powder, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg yolk, mix quickly to form a soft dough; do not knead. Shape the dough into a ball, flatten, cover and leave to chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the dough into a circle (approx. 34 cm in diameter). Place the dough in the prepared tin, prick firmly with a fork.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool in the tin on a rack. Remove the tart base from the tin.
Pistachio filling
Heat the butter in a wide, non-stick frying pan, add the filo pastry, turning occasionally, cook for about 10 mins. until golden brown, then place in a bowl. Add the pistachio cream and tahini, mix and spread over the pastry base.
Chocolate filling
Pour the cream into a small pan, bring to the boil. Remove from the heat, add the chocolate, allow to melt, spread on top of the pistachio filling. Sprinkle with the pistachios.
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