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Chocolate Pistachio Tart with Ganache

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Chocolate Pistachio Ganache Tart is an elegant layered dessert featuring a crisp chocolate tart shell, creamy pistachio custard, and rich chocolate ganache. Finished with a pistachio garnish, it’s indulgent yet balanced, making it perfect for special occasions or whenever you want a decadent treat.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes (plus chilling time)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

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

Instructions

  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.

Notes

  • Use unsalted pistachios for best flavor balance.
  • A tart pan with a removable bottom ensures easy removal and clean slices.
  • For a cleaner pistachio cream, strain after blending before cooking.
  • To slice cleanly, warm a sharp knife under hot water and wipe dry between cuts.
  • Make the tart shell ahead (up to 2 days) to save time on assembly day.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-pistachio-tart-with-ganache/