Bittersweet Chocolate Tart with Salted Caramelized Pistachios

Fine Cooking is a magazine that frequently offers some of the finest foods in the kitchen.  While the photography alone is visually stunning, well scened and well... a true inspiration, their recipes many times become the star of the meal.  Having been a subscriber for years, my Fine Cooking stack if ever growing and the issues are usually splattered and well worn from use over the years.

Looking for an over the top, visually beautiful and extraordinary dessert for our 2nd full Thanksgiving dinner in the last 4 days (my husband spent the first one in a hotel), I turned to the Fine Cooking Party issue on the top of my stack.  Thumbing through the pages Liv's and my eye stopped at the same time on the photo of the Bittersweet Chocolate Tart with Caramelized Pistachios.  Both staring for a moment, she broke the silence by saying, "I want that."  And she got it.

Dense chocolate (flourless) cream is lovingly poured into a baked buttery shortbread crust and topped with a dazzling display of salted caramelized pistachios.  Broken into pieces, the pistachios almost appear to be set into broken amber over the luscious chocolate tart.

Sometimes such a visually appealing dessert doesn't live up to its beauty, not so with with this treat.  Served at room temperature, the chocolate creamy confection pairs delightfully with the crunchy, flavorful topping sending different textures, tastes and sensations bouncing around your mouth.

Mom has already put in a request for the dessert for her next Couples Bunco party.  She wanted a showstopper... we can do that.