Ahhhh — Roseanne's chocolate show featured this rich dessert.

serves: 10 to 12 people

Pistachio Linzer Dough:
6 oz. butter       
4 oz.  sugar      
1  lemon zest   
1 egg     
8 oz. cake flour   
3 oz.  pistachio flour   
1 oz.  graham crumbs   
1 teaspoon anise seed  
1 teaspoon baking powder

1. In mixer with a paddle, cream together butter, sugar
and zest.
2. Add eggs.
3. Add all other ingredients.
4. Chill dough in refrigerator.
5. Roll out dough to desired thickness for tart shell.
6. Bake tart shellat 350F for 10 minutes. Cool.

Dark Chocolate Ganache Filling:
dark bittersweet chocolate 1 pound 4 oz.
heavy whipping cream    3 1/2 cups
butter (salted can be used) 5 oz.

1. Boil cream.
2. Pour over chopped chocolate and butter. Stir well.
3. Pour into bottom of tart shell.

Chocolate Cream Filling:
heavy whipping cream    1 quart
egg yolks           
sugar            7
semisweet or dark chocolate 4 oz.
(personal preference) 3 oz.
vanilla bean        1

1. Heat cream with vanilla bean.
2. Mix sugar and yolks together in bowl. Add some of the
hot milk. Stir. Add back to pot. Cook on a low fire.
Stir continuously for a few minutes until thickened.
3. Off heat, add chopped chocolate. Stir until smooth.
Pour into tart and allow to set.