Milk Chocolate Pistachio Tart

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/3 cup unsalted shelled pistachios, chopped
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream
• 1/4 cup milk
• 5 ounces milk chocolate, finely chopped
• 1 large egg, lightly beaten
• Pistachio Paste (recipe follows)
• Finely chopped pistachios, for garnish
• 1/2 cup unsalted shelled pistachios
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon safflower oil

1. In a bowl, whisk together flour, cocoa, chopped pistachios, and salt.
2. With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes.
3. Add sugar and continue to beat until pale, about 2 minutes.
4. Reduce speed to low, add vanilla, then beat in flour mixture just until incorporated and dough begins to come together.
5. Gather dough into a ball.
6. Wrap in plastic, pat into a disk, and refrigerate about 1 hour.
7. On a lightly floured surface, roll out dough to an 11-inch round, 1/4 inch thick.
8. Fit into a 9-inch tart pan with a removable bottom, patching any tears and trimming excess dough flush with rim.
9. Refrigerate or freeze until firm, about 30 minutes.
10. Preheat oven to 325F.
11. Bake crust until firm, about 30 minutes.
12. Let cool completely on a wire rack.
13. Reduce heat to 300F.
14. Make the filling: In a small saucepan, heat cream and milk.
15. Pour over chocolate in a small bowl.
16. Let stand 2 minutes.
17. Slowly whisk until smooth.
18. Let cool 10 minutes, then stir in egg until combined.
19. Spread pistachio paste evenly in bottom of crust, pressing firmly with an offset spatula until flat and smooth.
20. Place tart shell on a rimmed baking sheet and pour in chocolate filling.
21. Bake until just set, 30 to 35 minutes.
22. Let cool completely on a wire rack.
23. Sprinkle tart with finely chopped pistachios before serving.
24. Tart can be stored in the refrigerator up to 1 day.
25. In a food processor, puree pistachios, sugar, and salt until mixture begins to clump together.
26. Add oil, and puree until very smooth and pastelike.

flour, cocoa powder, pistachios, salt, unsalted butter, sugar, vanilla, heavy cream, milk, milk chocolate, egg, pistachios, pistachios, sugar, salt, safflower oil

Taken from www.epicurious.com/recipes/food/views/milk-chocolate-pistachio-tart-389608 (may not work)