Chinese 5 Spice Pistachio Tartlets

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Crust:

3 cups flour

1 1/2 tsp. salt

1 cup shortening

about 8 tablespoons cold water

Preheat oven to 350 degrees.

Filling:1 1/3 cups shelled roasted and salted pistachios

zest from 1 orange

3/4 tsp. Chinese 5 Spice

4 oz. coarsely chopped bittersweet chocolate

1 tsp. vanilla

1 cup Yellow Label Alaga syrup, worth looking for

1/2 cup sugar

3 eggs

2 tsp. melted butter

1 tablespoon flour

Crust:

Combine the dry ingredients and whisk to combine together. Add the shortening and cut into the flour until pea size crumbles appear. Stir in the water a bit at a time until dough can be formed into a ball.  Press dough into 8-10 tartlet pans with removable bottoms, measuring 4 1/2 inches to 5 inches in diameter. Place on large baking sheet; set aside.

Filling:

In a small bowl combine the chopped chocolate and the shelled pistachios; set aside. In a separate bowl combine the remaining ingredients and whisk well to combine. Divide the nuts and chocolate evenly into the pastry lined tartlet pans. Evenly pour the filling between the tartlets. Bake for about 30 minutes or until set. Remove from oven and allow to cool before removing tart pans. Best eaten the same day as made.

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