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.
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.
