Martha and Rob Bake It Up

 

For this week's bake, Rob chose a recipe from Martha Stewart.   He went with a milk chocolate pistachio tart.  

In 1976, Martha Stewart started a catering business in her basement with a friend from her modeling days, Norma Collier. The venture quickly became successful but soured when Collier alleged that Stewart was difficult to work with, and was also taking catering jobs on the side. Stewart soon bought Collier's portion of the business. Stewart was also hired as the manager of a gourmet food store, the Market Basket, but after a disagreement with the owners at the mini-mall she was forced out and opened her own store.

Alan Mirken, head of Crown Publishing Group was impressed by Stewart's talent as a chef and hostess and contacted her to develop a cookbook, featuring recipes and photos from the parties that Stewart hosted. The result was her first book, Entertaining in December 13, 1982.

In September 1997, with the assistance of business partner Sharon Patrick, Stewart purchased the various television, print, and merchandising ventures related to the Martha Stewart brand, and consolidated them into a new company, named Martha Stewart Living Omnimedia (MSLO). Stewart served as chairwoman, president, and CEO of the new company and Patrick became Chief Operations Officer.  That same month, Stewart announced in Martha Stewart Living the launch of a companion website and a catalogue business, called Martha by Mail.

In June 2022, Martha Stewart announced that she would be launching her first original podcast, entitled The Martha Stewart Podcast, in partnership with iHeart Radio.

The recipe and photos are below:

Chocolate-Pistachio Tart

from:  Martha Stewart

You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Ingredients

Vegetable oil cooking spray, for pan

For the Crust
3/4 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/3 cup unsalted shelled pistachios, chopped
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
For the Pistachio Paste
1/2 cup unsalted shelled pistachios, preferably Sicilian
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon safflower oil

For the Filling
5 ounces milk chocolate, chopped
1/2 cup heavy cream
1/4 cup whole milk
1 large egg, beaten

Garnish: finely chopped pistachios (optional)

Directions

Step 1
Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.

Step 2
Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.

Step 3
Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.

Step 4
Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste-like. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.

Step 5
Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

Cook's Notes
Dough can be frozen for up to 1 month. Thaw before using.

Cook's Notes
On "Martha Bakes," Martha rolled out her dough between two sheets of plastic wrap.