Chocolate and Pistachio Custard Tart

Method

For the pastry:

1. Preheat the oven to 180°C and grease a 20cm spring-form cake tin.
2. In a food processor combine the flour and the butter until it resembles fine breadcrumbs.
3. Stir in the sugar, salt and pistachios until incorporated.
4. Add the egg to form a smooth and uniform dough.
5. Flatten into a rectangle, wrap in cling film and refrigerate for an hour or until firm enough to roll.
6. On a floured surface, roll the pastry out to a slightly bigger size than the cake tin.
7. Roll the pastry onto the rolling pin and gently drape into the cake tin.
8. Gently lift and press the pastry down into the cake tin and neaten the edges with a knife. Refrigerate until firm.
9. Dock and blind bake for 20 minutes.
10. Remove the blind baking beans and place back in the oven for another 5 minutes or until completely cooked and golden.

For the filling:

1. While the pastry is in the oven, melt the chocolate over a double boiler.
2. Add the eggs yolks one at time, stirring after each addition.
3. Add the chocolate mixture, corn flour and custard to a saucepan. Cook for 5 minutes over a low heat while stirring.
4. Allow to cool for 10 – 15 minutes.
5. Pour into the cooled pastry case.
6. Allow the custard filling to cool completely before refrigerating until set.
7. Garnish with chopped pistachios and serve.