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SOHO sous chef Jeff Haeger can often be found creating tasty treats sure to satisfy a sweet tooth. Recently, his Pistachio Cranberry Tart was added to the SOHO dessert menu – and it’s been earning rave reviews from guests ever since. We hope you’ll stop in the restaurant for a slice soon. And, for readers of this blog who might want to whip up the sweet treat at home – here’s his delicious recipe.


PC Tart 


Pistachio Cranberry Tart with Caramel, Chocolate Sauce and Vanilla Ice Cream


Ingredients (Pistachio Cranberry Tart)


1 chocolate tart crust (recipe follows)

6 tablespoons sugar

6 tablespoons light brown sugar

1 tablespoon all purpose flour

3 large egss – lightly beaten

½ cup light corn syrup

1 tablespoon pure vanilla extract

¼ teaspoon salt

½ cup toasted chopped pistachios

¼ cup dried cranberries

Caramel sauce

Chocolate sauce

Vanilla ice cream


Ingredients (tart crust)


1 ¼ cups all-purpose flour

¾ cup confectioners’ sugar

¼ cup unsweetened cocoa powder

Pinch salt

8 tablespoons (1 stick) cold, unsalted butter (cut into pieces)

1 large egg, lightly beaten


Preparation (Tart Crust)


Sift the flour, sugar, cocoa and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least one hour before using.


Preparation (Pistachio Cranberry Tart)


To create filling, combine sugars, flour, eggs, corn syrup, vanilla, and salt in large bowl. Blend with mixer. Add pistachios and cranberries. Mix.


On a lightly floured surface, roll tart crust dough out to a 12-inch circle, about 1/8-inch think. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom. Trim the edges of the dough so that they slightly overhang the edge of the tart pan. Fold excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan.


Preheat the oven to 350 degrees.


Line the tart shell with parchment paper. Weight the paper with beans or rice and bake until set (20 minutes). Remove weights and cool to room temperature.


Fill tart crust with pistachio-cranberry filling. Bake at 350 degrees for 55 minutes. Remove bottom of fluted tart pan. Slice and serve topped with chocolate and carmel sauces, as well as 1 scoop vanilla ice cream. Enjoy!