Dark Chocolate Pistachio Tart (Print Version)

Silky dark chocolate ganache in a buttery, crunchy pistachio crust — an elegant French dessert.

# Recipe Ingredients:

→ Pistachio Crust

01 - 3/4 cup shelled unsalted pistachios
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 6 tablespoons unsalted butter, cold and cubed
06 - 1 large egg yolk

→ Dark Chocolate Ganache Filling

07 - 7 oz dark chocolate (60–70% cocoa), chopped
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 2 tablespoons unsalted butter, diced
10 - 1 teaspoon vanilla extract

→ Decoration

11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt (optional)

# Directions:

01 - Preheat the oven to 350°F. Position the rack in the center of the oven.
02 - Place the shelled pistachios into a food processor and pulse until they are finely ground, being careful not to over-process into a paste.
03 - Add the all-purpose flour, granulated sugar, and salt to the ground pistachios. Pulse several times until evenly combined.
04 - Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Add the egg yolk and pulse just until the dough begins to come together when pinched between your fingers.
06 - Transfer the dough to a 9-inch tart pan with a removable bottom. Press it firmly and evenly across the bottom and up the sides to form a uniform crust.
07 - Refrigerate the pressed crust for 20 minutes to firm up the butter and prevent shrinking during baking.
08 - Prick the chilled crust several times with a fork to allow steam to escape. Bake for 13 to 15 minutes until the crust is lightly golden. Remove from the oven and let cool completely.
09 - Pour the heavy cream into a small saucepan and warm over medium heat until it just begins to simmer around the edges. Do not let it boil.
10 - Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to soften.
11 - Add the diced butter and vanilla extract to the bowl. Stir gently in small circles starting from the center and working outward until the ganache is smooth, glossy, and completely emulsified.
12 - Pour the ganache into the completely cooled tart shell, using a spatula to smooth the top into an even layer.
13 - Refrigerate the tart for at least 3 hours or until the ganache is fully set and firm to the touch.
14 - Sprinkle the chopped pistachios and a pinch of flaky sea salt over the top just before serving. Slice into 8 wedges and serve chilled or at cool room temperature.

# Expert Advice:

01 -
  • The pistachio crust is a complete game changer, nutty and buttery in a way that plain pastry never quite achieves.
  • That ganache sets into something so silky it borders on ridiculous, and you only need four ingredients to make it happen.
  • It looks like it came from a bakery window but the whole thing comes together with zero fuss and mostly waiting.
02 -
  • If you overheat the cream it will scorch and taste bitter, so pull it off the stove the second you see those tiny bubbles forming.
  • The tart needs a full three hours in the fridge and trying to speed this up in the freezer will ruin the silky texture of the ganache.
  • You can swap half the dark chocolate for milk chocolate if you prefer a milder sweeter filling.
03 -
  • Use a warm dry knife to slice the tart, wiping the blade between each cut for perfectly clean portions.
  • Let the tart sit at room temperature for 15 minutes before serving so the ganache softens to its ideal texture.

Go Back