Description
This Chocolate Pistachio Tart is a rich and elegant dessert that’s surprisingly easy to make. Featuring a buttery cocoa-infused tart shell filled with a luscious dark chocolate ganache and topped with crunchy, lightly sweetened pistachios, this tart beautifully balances deep chocolate flavors with a nutty crunch. Perfect for special occasions or a decadent treat, it promises a luxurious taste experience with every bite.
Ingredients
Scale
Tart Shell
- 1¼ cups (150g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1–2 teaspoons cold water (if needed)
Pistachio Topping
- ½ cup shelled pistachios (preferably unsalted)
- 1½ tablespoons granulated sugar
- 1 tablespoon hot water
Chocolate Ganache Filling
- ¾ cup (180ml) heavy cream
- 6 oz (170g) dark chocolate (60–70%), finely chopped
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Tart Shell: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. Using a pastry cutter or your fingers, blend in the softened unsalted butter until the mixture resembles coarse crumbs. Add powdered sugar, egg yolk, and vanilla extract, mixing until the dough begins to come together. If the dough seems too dry, add 1 to 2 teaspoons of cold water gradually. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Pistachio Topping: While the dough chills, mix the shelled pistachios with granulated sugar and hot water in a small bowl, combining well. Set aside to let the sugar dissolve and pistachios soften slightly.
- Preheat Oven and Roll Dough: Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess. Chill the tart shell again for about 10 minutes to prevent shrinking.
- Bake the Tart Shell: Line the dough with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove the weights and parchment, then bake for another 8-10 minutes until the crust is firm and slightly crisp. Remove from oven and let cool completely.
- Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until just simmering. Place the finely chopped dark chocolate in a bowl, then pour the hot cream over it. Let it sit for 2-3 minutes to melt the chocolate. Stir gently until smooth and glossy. Add softened butter, vanilla extract, and a pinch of salt, stirring until fully incorporated.
- Assemble the Tart: Pour the chocolate ganache into the cooled tart shell and smooth the top with a spatula. Distribute the soaked pistachios evenly over the ganache.
- Chill and Serve: Refrigerate the assembled tart for at least 2 hours or until the ganache is set. Before serving, let it sit at room temperature for 10 minutes for optimal texture. Slice and enjoy this decadent chocolate pistachio tart.
Notes
- For best results, use high-quality dark chocolate with 60–70% cocoa content.
- Chilling the dough helps prevent shrinkage during baking and gives a flaky crust.
- If you prefer a less sweet topping, reduce the granulated sugar with the pistachios.
- You can substitute pistachios with other nuts like almonds or hazelnuts if desired.
- Allow the tart to come to room temperature before serving to enhance the ganache’s creaminess.
