Chocolate Pistachio Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
1/2 cup powdered sugar
8 tbsp (1 stick) cold unsalted butter, coarsely chopped
None None FOR THE FILLING
1/2 cup unsalted pistachios, toasted
7 tbsp unsalted butter, softened
1/2 cup granulated sugar
2 None eggs
3/4 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/2 cup raspberry jam
12 None unsalted pistachios, toasted, for topping
1 oz semi-sweet chocolate, melted

Preparation

For the pastry, process sifted flour, powdered sugar and butter until crumbly. Add enough ice-cold water (about 2 tbsp) until ingredients just come together when processed. Knead dough on floured surface until smooth. Cover; refrigerate 30 mins.
Grease a 14 x 5-inch rectangular tart pan with removable bottom. Reserve one-quarter of the dough for decoration. Roll remaining pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
Roll out reserved dough on floured surface. Cut out twelve 3/4-inch rounds; place on parchment paper-lined tray. Refrigerate 30 mins.
Preheat the oven to 400\u00b0F.
For the filling, blend or process pistachios finely.
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, cocoa powder and pistachios. Spread jam over bottom of crust; top with pistachio filling. Top filling with pastry rounds. Bake 15 mins.
Reduce oven temperature to 350\u00b0F. Bake further 25 mins. Cool.
Dip 12 pistachios in melted chocolate; place on pastry rounds. Cool before slicing.