{"id":7252,"date":"2019-01-11T16:18:18","date_gmt":"2019-01-12T00:18:18","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=7252"},"modified":"2019-01-15T11:57:46","modified_gmt":"2019-01-15T19:57:46","slug":"bejeweled-chocolate-and-pistachio-tart","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/bejeweled-chocolate-and-pistachio-tart\/","title":{"rendered":"Bejeweled Chocolate and Pistachio Tart"},"content":{"rendered":"

A little gold leaf never hurt anyone! And, it certainly turns an ordinary chocolate pistachio tart into something festive.<\/p>\n

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To me, tarts and pies are like Dagwood sandwiches, I often fill them with whatever fruit, nut or custard I have on hand and they mostly turn out gorgeous. Experimenting on my guests on Christmas was a little risky, but it turned out beautiful and tasty, so I’m passing on the recipe here!<\/p>\n

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This bittersweet chocolate and pistachio frangipane tart came together by accident as I had some left over pistachio paste from a pistachio & cardamom pound cake I was making for Christmas brunch. I was intending on making a rich and decadent chocolate tart for Christmas dinner anyways, so I just added the two together. And besides, most things that end up in a Tupperware container in my refrigerator end up going in the trash about a month later, so I decided to make use of it instead.<\/p>\n

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I will admit, this recipe is time consuming to make. It’s not hard per se, but there are three steps and they all take time: the tart shell (make and bake), the pistachio paste frangipane (make and bake first layer), and the chocolate custard (make and bake to finish tart). Again, all steps are easy, but the layers are made and baked separately. So, keep this in mind as you proceed. I wish I had, had a little more of the pistachio paste frangipane for the first layer. As you can see from the picture, it’s a thin tier. So I’m publishing the full frangipane recipe that could actually be used for a full tart on it’s own if desired (maybe with some apricot or pear slices on top?) or for a full first layer of this tart. <\/p>\n

I garnished the top with some gold leaf I had on hand, some chopped candied orange and a little dusting of ground up pistachio. Voil\u00e0! Nothing to it! This tart is on the rich bittersweet side so a nice dollop of sweetened whipped cream is the perfect compliment.<\/p>\n","protected":false},"excerpt":{"rendered":"

A little gold leaf never hurt anyone! And, it certainly turns an ordinary chocolate pistachio tart into something festive. To me, tarts and pies are like Dagwood sandwiches,… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":7171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1604,674],"tags":[26,1628,245,1618,1617,836,1459,510,607],"class_list":["post-7252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-holiday","category-sweet-pastry","tag-amy","tag-chef-layla","tag-featured","tag-frangipane","tag-how-to-make","tag-image","tag-pistachio","tag-recipe","tag-tart"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2018\/12\/IMG_3795.jpg?fit=1620%2C1080","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1SY","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=7252"}],"version-history":[{"count":4,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7252\/revisions"}],"predecessor-version":[{"id":7268,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7252\/revisions\/7268"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/7171"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=7252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=7252"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=7252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}