This beautiful tart boasts both good looks and decadent flavor. Pistachios, almonds, and coconut form the simple crust, which gets filled with a luscious chocolate mousse.
Preheat the oven to 350°F. Have on hand a 9" round or 4 1/2" x 13 3/4" rectangular tart pan.
To make the crust: Pulse the pistachios in a food processor; be careful not to over-process into a paste.
In a medium bowl, combine the ground pistachios with the remaining crust ingredients. Stir until combined and crumbly-looking; it should hold together when you squeeze it. Press the mixture into the pan to cover the bottom and up the sides; the sides should be about 1/4" thick.
Place the pan on a baking sheet and bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven, and let the crust cool completely.
To make the filling: Combine 1/4 cup (28g) of confectioners' sugar with the Instant ClearJel. Whip the heavy cream to medium peaks, then add the sugar-ClearJel mixture and continue whipping the cream until stiff peaks form.
In a medium bowl, combine the remaining confectioners' sugar with the cream cheese, butter, and almond extract, mixing until smooth. Set aside.
Melt the chocolate in a microwave or over simmering water.
Add the melted chocolate to the cream cheese mixture and beat to combine. Scrape the bowl, then fold the whipped cream mixture into the chocolate/cream cheese until evenly blended.
Pipe the filling into the cooled tart shell. Sprinkle with chopped pistachios (or almonds). Refrigerate until ready to serve.
Storage instructions: Store covered in the refrigerator for up to 5 days.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
