Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tart Shell
Chocolate Filling
Creme Anglaise
Pistachio Gelato
Method
Tart Shell Preparation
- 1
Make the Tart Dough
In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add in the flour and cocoa powder until combined. Add the egg yolk and cold water, mixing until the dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- 2
Blind Bake the Tart Shell
Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Place parchment paper on top and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until firm. Let cool.
Chocolate Filling Preparation
- 3
Prepare the Chocolate Filling
Melt the dark chocolate with the heavy cream and sugar in a double boiler over simmering water, stirring until smooth. Remove from heat and let cool slightly before whisking in the eggs until fully combined.
- 4
Fill the Tart
Pour the chocolate filling into the cooled tart shell. Bake at 350°F (175°C) for about 20-25 minutes until set. Let cool completely before serving.
Creme Anglaise Preparation
- 5
Make the Creme Anglaise
In a saucepan, heat the cream and vanilla until just simmering. In a separate bowl, whisk the sugar and egg yolks until pale. Gradually add the hot cream to the egg mixture while whisking constantly. Return to the saucepan and cook over low heat until thickened. Strain and cool.
Pistachio Gelato Preparation
- 6