Chocolate pie is definitely one of the most popular desserts in the world; what’s not to like in a short crust pastry base filled with salted caramel and chocolate that melts in your mouth?
This salted caramel chocolate pie combines chocolate, crunchy roasted pistachios, salted caramel and fresh strawberries, all in a unique and cute square design.
Salted Caramel Chocolate Pie with Pistachio and Strawberry
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 25 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water as needed
Salted caramel with pistachio:
- 150 grams sugar
- 250 ml. heavy cream
- 1/2 tsp. Atlantic sea salt
- 25 grams butter
- 50 grams toasted pistachios finely chopped
- 200 grams dark chocolate 60% cocoa solids
- 180 ml. heavy cream
For whipped cream:
- 125 ml. heavy cream
- 1 tsp. cream stabilizer or instant vanilla pudding mix
- 10-12 strawberries thinly sliced
- Pistachios halved
- Very finely chopped pistachios
- Grated dark chocolate
In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-15 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
Cool completely at room temperature.
Salted caramel with pistachios:
In a large skillet put sugar and form caramel.
At the same time, heat cream and salt in a small saucepan to a simmer.
When caramel is amber in color, pour in the cream and mix carefully. Cook over medium heat until you get golden smooth mixture.
Add in the butter and cook together for another 1-2 minutes until melted and blended.
Pour the caramel on the crust and spread evenly. Sprinkle some chopped pistachios on top. Cool in the fridge for half an hour to set.
Chop the chocolate and put in a bowl.
Add heavy cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
Pour the cream over pistachio layer and flatten the top.
Cool completely in the refrigerator until set.
Arrange sliced strawberries on the edges of the tart in a fan-shape.
Whip the cream with stabilizer until you get very stable cream.
Transfer the whipped cream into a pastry bag fitted with 1 cm round piping tip and drizzle small mounds in the center of the tart.
Decorate with halved pistachios, chopped pistachios and grated chocolate.
- Tart is at its best on the day of preparation, but you can keep it for up to 3-4 days in a closed container in the refrigerator.
- Instead of strawberries you can use raspberries, blueberries, cherries or any other berries you like.
- Instead of pistachios you can use any other nut you like.
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