Chocolate Pistachio Tart with Ganache

Why You’ll Love This Recipe

This tart is a showstopper for chocolate and pistachio lovers alike. Each layer adds its own unique texture and flavor—from the crisp chocolate crust to the creamy pistachio custard and silky ganache. It’s indulgent without being overly sweet, and the pistachios give it a nutty richness that balances the chocolate perfectly. Perfect for holidays, dinner parties, or when you want to treat yourself to something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate tart shell:

• 1 1/4 cups all-purpose flour (150 g)

• 1/4 cup unsweetened cocoa powder (30 g)

• 1/2 cup unsalted butter, cold and cubed (115 g)

• 1/3 cup powdered sugar (40 g)

• 1 large egg yolk

• 1–2 tablespoons cold milk (as needed)

• Pinch of salt

For the bottom ganache layer:

• 1/2 cup heavy cream (120 ml)

• 100 g dark chocolate (60% or higher), chopped

• 1 teaspoon vanilla extract

• Pinch of salt

For the pistachio layer:

• 1 cup shelled unsalted pistachios (130 g) + extra for garnish

• 1/4 cup whole milk (60 ml)

• 1/2 cup heavy cream (120 ml)

• 3 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon almond extract (optional)

For the top ganache layer:

• 1/2 cup heavy cream (120 ml)

• 100 g dark chocolate, chopped

• 1 tablespoon butter

For garnish:

• Chopped or whole roasted pistachios

Directions

1. Make the chocolate tart shell: In a bowl, whisk flour, cocoa, powdered sugar, and salt. Cut in the cold butter until coarse crumbs form. Mix in egg yolk, then add cold milk as needed until dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.

2. Blind bake: Preheat oven to 350°F (175°C). Roll dough into a 9-inch tart pan. Trim edges, prick base with a fork, and line with parchment and pie weights. Bake 15 minutes, remove weights, and bake 10 more minutes. Let cool completely.

3. Bottom ganache layer: Heat cream until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add vanilla and a pinch of salt. Spread into cooled tart shell and chill 30 minutes.

4. Pistachio cream layer: Blend pistachios with milk until smooth. Transfer to a saucepan with cream, sugar, and cornstarch. Cook over medium heat, stirring until thickened to custard-like consistency. Remove from heat, stir in almond extract if using, and cool for 5–10 minutes. Fold in whole pistachios, then spread over ganache layer. Chill 30–45 minutes.

5. Top ganache layer: Heat cream until just simmering. Pour over chocolate and butter, stir until glossy. Pour over pistachio layer and smooth the top.

6. Garnish and chill: Sprinkle pistachios around the edges. Chill at least 1 hour before slicing to allow all layers to set.

Servings and timing

This tart serves 12 slices. Prep time is about 40 minutes, bake time 25 minutes, for a total of 1 hour and 5 minutes (plus chilling time). Each serving contains approximately 254 calories.

Variations

• Swap pistachios with hazelnuts or almonds for a different flavor profile.

• Add a splash of orange liqueur or zest to the ganache for a citrus twist.

• Use white chocolate ganache on top for a striking color contrast.

• Drizzle salted caramel over the finished tart for extra indulgence.

• Make mini tartlets instead of one large tart for individual servings.

Storage/Reheating

Store the tart in the refrigerator, covered, for up to 4 days. For the best texture, allow it to sit at room temperature for 10–15 minutes before serving. The tart can also be frozen (well wrapped) for up to 1 month; thaw in the refrigerator overnight before slicing.

FAQs

Can I make this tart ahead of time?

Yes, it can be made a day in advance and chilled until ready to serve.

Do I need to use a tart pan with a removable bottom?

It’s highly recommended for easy removal and clean presentation.

Can I use milk chocolate instead of dark chocolate?

Yes, but the tart will be sweeter and less rich in flavor.

How do I get the pistachio cream perfectly smooth?

Use a high-powered blender and strain the mixture before cooking if needed.

Can I make the tart shell in advance?

Yes, you can bake the shell up to 2 days ahead and keep it wrapped at room temperature.

Can I skip the pistachio layer?

Yes, but it’s what makes this tart unique—the result will be a simpler chocolate ganache tart.

What’s the best way to slice the tart cleanly?

Use a sharp knife warmed in hot water and wiped dry between slices.

Can I use salted pistachios?

It’s best to use unsalted, but lightly salted pistachios can work—just reduce added salt.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour for the crust.

How long should I chill the tart before serving?

At least 1 hour, but longer is better to ensure all layers set properly.

Conclusion

Chocolate Pistachio Ganache Tart is an elegant, layered dessert that beautifully combines chocolate richness with nutty pistachio cream. With its glossy finish and crunchy garnish, it’s as stunning as it is delicious—a perfect centerpiece for celebrations or an indulgent treat for any chocolate lover.

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