Tart Cherry And Pistachio Fudge Food

CHOCOLATE-PISTACHIO FUDGE TART

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

WHITE CHOCOLATE PISTACHIO CHERRY FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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PISTACHIO, CHERRY AND CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

CHOCOLATE PISTACHIO FUDGE

Steps:

• Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
• Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
• Add the nuts to the melted chocolate and condensed milk and stir well to mix.
• Pour this mixture into a 9-inch square foil tray, smoothing the top.
• Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
• Once cut you can keep it in the freezer, no need to thaw just eat straight away.

PISTACHIO TART

Steps:

• Preheat the oven to 400 degrees F.
• Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
• Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
• Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
• Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
• Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.

TART CHERRY AND PISTACHIO FUDGE

Steps:

• Microwave semi-sweet chocolate and 3/4 cup of the sweetened condensed milk in medium microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir in pistachios, vanilla and cayenne pepper. Spread in foil-lined 8-inch square pan. Set aside.
• Microwave white chocolate and remaining sweetened condensed milk in medium microwavable bowl on HIGH 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Spread evenly over semi-sweet chocolate layer. Sprinkle cherries evenly over top, pressing cherries lightly into the fudge.
• Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces.