Pistachio and Apricot Chocolate Tart


Chocolate, pistachio, and apricot? I can’t ask for more.

I have always loved candied oranges and apricots dipped in dark chocolate; so, when my husband asked for a special chocolate dessert, for his birthday I made this chocolate tart, partly for him, mostly for me. It looks great and tastes even better.

This recipe looks completed but, trust me, the only hard part is to stop salivating while making it and having the patiance to wait until it cools down before you sample it.  The crust tastes like your grandmother’s chocolate cookies, the apricot and orange jam tastes great on a toast, and the pistachio syrup makes delicious topping for vanilla ice cream.  Each component of this tart is good on it’s own, but together, oh my God.

 Pistachio and Apricot Chocolate Tart

makes 6 small tarts

2       cups flour

1/2   cup cocoa powder

1/2   cup almonds flour

1 1/2  cups sugar

1/4   cup almond milk

1/2  cup coconut oil

1       orange, cut into 1 inch cubes

2       cups dried apricot

1       cup roasted pistachios

1       teaspoon orange blossom water

1/4  teaspoon salt


I start by boiling the apricots with the chopped orange  in water for 5 minutes.



Drain and set aside.  Bring 3 cups of water and 1 cup of sugar to a boil.  Add the boiled apricots and the chopped orange.  Bring back to a boil, turn down the heat and cook over low heat for 30 minutes.  Remove from the heat, add the orange blossom water and let the mixture cool down.



Remove the candied apricots and set aside.  Save 1/2 cup of the cooking syrup and set aside.  Puree the oranges pieces and the rest of the cooking syrup into smooth paste.

Coarsely chop the pistachios and mix with pureed candied orange paste.

To make the crust, mix the flour, almond flour and the cocoa powder and set aside.

Cream the rest of the sugar and the coconut oil until the sugar on longer visible.  Scrape down the sides of the bowl, add the almond milk and beat until well blended.

Add half of the flour cocoa mixture and beat until the dough become crumbly.  Add the rest of the flour mixture and beat.  If the dough is dry, add couple spoons of the almond milk.  Beat until the dough become a sticky mass.  Shape the dough into ball, wrap in plastic and refrigerate for 1 hour.

Remove from the refrigerator, cut into 6 pieces.  Dust flat work surface with flour.  Using the heel of your and, knead each piece into smooth dough.  Dust the working surface and rolling pin.  Roll  each ball into 1/8 inch thick round.  Use large dough scraper to move the dough.  Center the round of dough over  tart pan with removable bottom.

With your thumbs on the inside and the tips of your fingers outside, ease gently the dough down into the pan.  Press gently the bottom and the side of the dough.  With small knife, trim the excess dough from the edge of the sides.

Refrigerate the tart shells for  1 hour.

Bake the tarts in 375 F. degree oven 8 minutes.  Remove from the oven, place on cooling rack.


Spoon the candied orange and pistachio into the tart.  Gently arrange the candied apricots over the orange pistachio mixture.

Return the tart to the oven and bake for 10 minutes.  Remove the tart from the oven, place on a rack and cool completely before un-molding.

Drizzle with the cooled cooking syrup, sprinkle with slivered pistachios and enjoy.



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