Chocolate Tartlets and Pistachio Chips Recipe

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 4 oz. semisweet chocolate, chopped
• 1/4 cup shelled pistachios
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 375°F. Line a mini muffin pan with paper liners.
2. In a large bowl, cream the butter and sugar until light and fluffy with a hand mixer.
3. Add the egg yolk and beat until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Add the dry ingredients to the butter mixture and stir until a dough forms.
6. Roll out the dough and cut 24 circles, using a cookie cutter or the rim of a glass.
7. Press the circles into the muffin cups, forming a small tartlet crust.
8. Bake for 15-20 minutes, until the crusts are firm and baked through.
9. Let cool completely in the pan.
10. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
11. Remove from heat and add the chopped chocolate.
12. Stir until the chocolate is melted and the mixture is smooth.
13. Transfer the mixture to a piping bag.
14. Fill each tartlet with the chocolate mixture.
15. In a small bowl, toss the pistachios in honey and spread in a single layer on a baking sheet.
16. Bake for 10-12 minutes, until the nuts are toasted and the honey is caramelized.
17. Let cool, then chop coarsely.
18. Sprinkle the chopped pistachios over the chocolate tartlets.
19. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Verdict:

These chocolate tartlets are rich, decadent, and chocolatey, with a nice crunch from the pistachio chips. They make a perfect dessert for any occasion.

Serving suggestions:

Serve the chocolate tartlets at room temperature with a dollop of whipped cream and a dusting of cocoa powder on top. They also pair well with a cup of coffee or tea.