1/2 tsp,Baking powder
Slivered pistachios for garnishMETHOD:-
In a bowl or work surface mix together flour and sugar
Rub the cold butter with the flour till it resembles coarse crumbs (some may also be pea size crumbs)
Add cold milk and using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on a dough).
Wrap the dough in a cling film and refrigerate it for 30 mins.
Take out the dough, place it between two parchment papers and roll it gently to form a circle of 14 inch diameter.
Very gently place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion
Pre heat oven at 180 degrees.
Now place the piece of parchment paper on the tart in the center and fill it generously with pie weight or raw rice.
Bake the tart crust for 20 minutes
After 20 minutes very carefully remove the pie weight and the parchment paper from the tart.
In a bowl, sift together flour, cocoa and baking powder.
Melt the chocolate in a double boiler. Stir occasionally. Add coffee in melted chocolate and mix
In a bowl, add melted butter(warm) and sugar, mix till sugar dissolves. Add egg one by one and mix well
Add chocolate-coffee mixture and mix well
Gently mix the flour mixture, to the chocolate egg mixture using a rubber spatula till well combined.
Fold the pistachios in the mixture and pour it in in the baked tart upto 2/3 level of the tart
Bake the brownie tart in pre-heated oven at 170 degrees for 25-30 minutes or till the tooth pick comes out clean from the brownie
Take it out and cool completely
In a pan, heat cream, pour over the chocolate
Add melted butter butter and mix well till chocolate dissolves well
Pour the ganache over the cooled brownie tart and sprinkle the pistachio slivers
Refrigerate the tart till ganache is set
Yummy chocolaty pistachio brownie tart is ready to be served