for 16 pieces

Shortcrust pastry dough

200 g	white flour
30 g	cocoa powder
100 g	sugar
1 pinch	salt
140 g	butter, cut into pieces, cold
1	egg yolk, beaten

Pistachio filling

30 g	butter
180 g	filo pastry, cut into thin slices
300 g	pistachio spread
30 g	tahini (sesame paste)

Chocolate filling

1 ½ dl	full cream
150 g	dark chocolate (64% cocoa), finely chopped
2 tbsp	chopped pistachios

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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