Chocolate-coffee and pistachio- cardamom squares (inspired by this blog):
- 185gr flour
- 15gr cocoa powder
- 1tbs sugar
- 120gr butter, cold, cut into cubs
- 1 egg yolk
- 135gr ground pistachios
- 90gr butter, soft
- 80gr sugar
- 2 eggs
- a few cardamom seeds (not more than half a pod, one pod, unfortunately, is way too much) thinly grounded.
- 80gr chocolate (I use 65-70% cocoa)
- 120gr butter
- 100gr sugar
- 2 eggs
- 1 shot of espresso
- 1tbs espresso liqueur
Lets get to business: this tart is more like a ‘bar’. It is relatively dry rather than soft and creamy (like this one). Due to the baked chocolate layer it is more like a kind of cookie rather than a cake. As always, my sweets are more bitter and less sweet, you can always add sugar if you need it… but you can also learn to like bitter chocolates, which is better in my opinion.
This tart also freezes quite well, with or without addition of sugar.
For baking this tart/bar you will need to start with the dough: Mix the butter and all the dry ingredients in a mixer bowl or preferably a food processor until you get fine crumbs. Add the egg and mix just until the dough starts to form. Make a flat circle or square out of the dough, cover in nylon wrap and put in the fridge for 20-30min.
Heat the oven to 180°C.
Make the pistachios filling: Just mix all the ingredients together in a food processor or a mixer… This mixture is quite thick (taken from a french recipe for pathivier).
Chocolate layer: Melt the butter, sugar and chocolate over a ban marie or in the microwave. Mix well, add the espresso flavors, and whisk in the eggs.
Combine: Roll out the dough to a thin layer and cover a tart pan with it. Spread the pistachio mixture, and then the chocolate mixture. Put in the oven for about 30min or less, until the chocolate layer is set.
Let the cake cool and cut to 1-2 bites size pieces.
These squares go well with a nice cup of coffee, of course. But what doesn’t?