Pistachio and Chocolate Tart

Instructions

1. 1

   Begin by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a sealed plastic bag and using a rolling pin or by using a food processor.

2. 2

   Melt the unsalted butter in a small saucepan over low heat or in the microwave.

3. 3

   Combine the crushed biscuits with the melted butter in a bowl and mix until the crumbs are well coated.

4. 4

   Press the biscuit mixture into the base of a tart tin, ensuring it is evenly distributed and compact. Place the tin in the refrigerator to set for about 30 minutes.

5. 5

   While the base is setting, chop the dark chocolate into small pieces and place them in a heatproof bowl.

6. 6

   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

7. 7

   Pour the hot cream over the chopped chocolate and let it sit for a minute. Then, stir until the chocolate is completely melted and the mixture is smooth.

8. 8

   Stir in the sugar until it is fully dissolved in the chocolate mixture.

9. 9

   Pour the chocolate mixture over the chilled biscuit base, spreading it evenly.

10. 10

    Roughly chop the pistachios and sprinkle them over the top of the chocolate layer.

11. 11

    Place the tart in the refrigerator to set for at least 2 hours before serving.

12. 12

    Once set, remove the tart from the tin, slice, and serve. Enjoy your Pistachio and Chocolate Tart!