CHOCOLATE CUSTARD TART WITH SICILIAN PISTACHIOS

Steps:

• Dough:In a bowl,mix together 1c. plus 2 tbs.flour and salt. In food processor, pulse remaining 1tbs. flour and nuts until finely ground; combine nut mixture and flour. In bowl of electric mixer,combine butter and sugar. Mix about 4 min. Add whole egg, then egg yolk, mix after each. Add flour in 2 additions. Turn dough onto sheet of plastic wrap, shape into disc. Refrigerate for 1 hour, or overnight. For the tart: Heat oven to 350º. Roll dough between 2 pieces of plastic wrap to 11 in. round,discard plastic. Fit dough into a 9-inch tart pan. Press dough into edges of pan, trim excess along top edge. With a fork, prick bottom of dough all over. Chill in freezer for 10 min. Line tart shell with foil, leave a 1-inch overhang; fill with pie weights. Put tart pan on a baking sheet. Bake for 15 min, remove weights and foil, rotate pan. Continue baking until crust is fragrant and dry to the touch, 15 to 20 min. more. Cool tart shell completely on wire rack. Reduce oven temp. to 275º. Combine both chocolates in a med. bowl. Put 1 1/2 tbs. toasted nuts in a small bowl; set aside. Combine remaining nuts, cream, milk and sugar in a small saucepan; bring to a boil, stirring to dissolve sugar. Remove from heat let stand for 20 min. Strain milk through a fine-mesh sieve into a bowl, transfer milk mixture back to saucepan and bring to a boil. Pour about one-third of the hot milk over the chocolate and gently stir until chocolate is melted. Add remaining hot milk and gently stir to combine. In large bowl, whisk eggs. Pour about 1/3 of the chocolate mixture over eggs and gently stir to combine, then pour egg mixture over chocolate mixture, add salt and gently stir until smooth. Fill cooled crust with chocolate custard; put tart pan on a baking sheet. Bake, rotate halfway through, until edges of custard are set and center is slightly loose, about 30 minutes. Transfer to a wire rack,cool completely, sprinkle with reserved pistachios. Serve at room temperature.