Ingredients
1-1/3 cups butter, softened1-1/3 cups sugar2 teaspoons grated orange zest1 large egg, room temperature2-2/3 cups all-purpose flour3/4 teaspoon ground cardamom3/4 cup pistachios1/2 cup fresh cranberries3/4 cup sweetened shredded coconut1/3 cup plus 1/2 cup 60% cacao bittersweet chocolate baking chips, divided 2/3 cup sweetened condensed milk1/2 cup white baking chipsCoarsely shredded orange zest, optional
Preparation
Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes.
Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios.
Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan.
Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest.
