- 8
Ingredients
- 3 C. heavy cream, divided
- 1 1/2 C. milk, divided
- 1 C. plus 4 T. sugar, divided
- 1/2 tsp. almond extract
- 1 C. chopped pistachios
- 1 pint raspberries
- 2 tsp. fresh lemon juice
- 1 prepared refrigerated pie crust
- 8 oz. bittersweet chocolate, chopped
- 2 eggs, at room temperature, slightly beaten
- 1/2 tsp. salt
Preparation
Step 1
1. In large bowl combine 2 C. cream, 1 C. milk, 1 C. sugar and almond extract. Stir in pistachios. Chill well.
2. Pour mixture into ice cream machine and freeze according to manufacturer's instructions.
3. For raspberry coulis, puree rapsberries, 2 T. sugar and lemon juice in a blender. Strain mixture through a fine sieve, discarding seeds.
4. Preheat oven to 350°F.
5. Unfold prepared pie crust and place in 9" tart pan with removable bottom. Cover dough with foil and removable pie weights. Bake 12-15 minutes.
6. Remove weights and foil and let cool.
7. For filling, heat remianing 1 C. cream, 1/2 C. milk in small saucepan. When just boiling, remove from heat and stir in chocolate until melted. Whisk eggs, remaining 2 T. sugar and salt into melted chocolate.
8. Pour mixture into cooled pie crust. Place on baking sheet and bake 20-23 minutes or until filling is set.
9. Let cool before eating. To serve, place slice of chocolate tart on dessert plate with scoop of pistachio ice cream slongside, then drizzle both with raspberry coulis.