Milk Chocolate Pistachio Tart

Crust: Coat a 9″ round tart pan with removable bottom with cooking spray. Make Crust by whisking together flour, cocoa, chopped pistachios, and salt. Beat butter on medium speed until fluffy. Add sugar and beat until pale. Reduce speed to low and add vanilla, then flour mixture. Beat until just combined and dough holds together. Press dough into a disk and wrap in plastic. Refrigerate for 15 minutes. Roll dough into 1/4 ” thickness on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim exceed sough flush with edges of pan using a knife. Refrigerate until firm, as least 1 hour. Preheat oven to 325°F. Bake until firm, about 30 minutes. Let cool completely. Reduce oven temperature to 300°F.

Pistachio Paste: Pulse pistachios, sugar and salt in a food processor until mixture begins to clump together. Add oil and pulse until smooth and paste like, Spread evenly into bottom of cooled tart shell pressing firmly with the bottom of a measuring cup until flat and smooth.

Tart Filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling. Pour over chocolate and let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet and pour in filling. Bake until just set, 30-35 minutes. Let cool. Garnish with finely chopped pistachios.