Chocolate Glazed Tart with Pistachios

A crisp yet crumbly chocolate shortbread crust filled with a layer of rich chocolate glaze and finished off with some chopped lightly salted roasted pistachios---an unbeatable combination for an unforgettable sweet treat!

ShortbreadTopping

120 g Butter, at room temperature
60 g Golden caster sugar
Pinch of salt
130 g Plain flour
20 g Cocoa powder

120 g Bittersweet chocolate, chopped
1 tbsp Maple syrup
20 g Butter
100 ml Heavy cream
Some lightly salted roasted pistachios, roughly chopped
Caramelized walnuts, roughly chopped

Preheat the oven to 160C/320F. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt. Sift over the flour and cocoa powder and mix just until a dough forms.
Divide the shortbread dough into four portions and press each in an even layer onto the bottom of four 12cm/4inch tart pans or one 26cm/10inch. Bake for about 20 minutes, or just until the they are firm to the touch.
Meanwhile, melt the chopped chocolate, maple syrup, butter and heavy cream in a stainless steel bowl set over a saucepan of simmering water. Mix until smooth.
Remove the shortbread from the oven and pour the warm chocolate glaze over the shortbread crusts and evenly spread the surface. Sprinkle the chopped pistachios or caramelized walnuts. They can be stored in container at room temperature for a few days.