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  1. Preheat the oven to 350°F. Have on hand a 9" round or 4 1/2" x 13 3/4" rectangular tart pan.

  2. To make the crust: Pulse the pistachios in a food processor; be careful not to over-process into a paste.

  3. In a medium bowl, combine the ground pistachios with the remaining crust ingredients. Stir until combined and crumbly-looking; it should hold together when you squeeze it. Press the mixture into the pan to cover the bottom and up the sides; the sides should be about 1/4" thick.

  4. Place the pan on a baking sheet and bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven, and let the crust cool completely.

  5. To make the filling: Combine 1/4 cup (28g) of confectioners' sugar with the Instant ClearJel. Whip the heavy cream to medium peaks, then add the sugar-ClearJel mixture and continue whipping the cream until stiff peaks form.

  6. In a medium bowl, combine the remaining confectioners' sugar with the cream cheese, butter, and almond extract, mixing until smooth. Set aside.

  7. Melt the chocolate in a microwave or over simmering water.

  8. Add the melted chocolate to the cream cheese mixture and beat to combine. Scrape the bowl, then fold the whipped cream mixture into the chocolate/cream cheese until evenly blended.

  9. Pipe the filling into the cooled tart shell. Sprinkle with chopped pistachios (or almonds). Refrigerate until ready to serve.

  10. Storage instructions: Store covered in the refrigerator for up to 5 days.

Tips from our Bakers