Name: Chocolate Pistachio Tart: An Elegant and Luscious Dessert Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 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); ½ cup shelled pistachios (preferably unsalted); 1½ tablespoons granulated sugar; 1 tablespoon hot water; 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

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Introduction

This Chocolate Pistachio Tart offers a luscious and elegant dessert experience. With a rich cocoa tart shell and a smooth pistachio chocolate filling, it’s perfect for special occasions or anytime you want to impress. The combination of flavors is both decadent and balanced, making every bite a delight.

The image shows a slice of pie on a white plate with a rough beige edge. The pie has three visible layers: the bottom crust is golden brown and crunchy-looking with a slightly uneven edge, the middle layer is smooth and green, likely pistachio cream, and the top layer is a shiny, dark chocolate ganache. On top of the chocolate layer are scattered green pistachios and small brown cocoa nibs, adding texture and color contrast. The white marbled background adds a soft brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate 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 Chocolate Filling:

½ cup shelled pistachios (preferably unsalted)
1½ tablespoons granulated sugar
1 tablespoon hot water
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

Step 1: In a bowl, whisk together the flour, cocoa powder, and salt. In a separate large bowl, cream the softened butter and powdered sugar until smooth. Mix in the egg yolk and vanilla extract until combined.
Step 2: Add the dry ingredients to the wet mixture and mix until just combined. If the dough feels too dry, add 1–2 teaspoons of cold water as needed. Wrap the dough and chill for 30 minutes.
Step 3: Roll out the chilled dough to about ⅛ inch thickness and press it evenly into a 9-inch tart pan. Trim the edges and prick the base with a fork to dock. Chill the tart shell briefly in the fridge.
Step 4: Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes. Allow to cool completely.
Step 5: To prepare the filling, blend the pistachios and granulated sugar in a food processor until fine. Add the hot water and blend again until a smooth paste forms. Set aside.
Step 6: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes. Stir gently until the mixture is smooth and glossy.
Step 7: Whisk the pistachio paste, softened butter, vanilla extract, and a pinch of salt into the chocolate ganache until fully incorporated. For an ultra-smooth texture, strain the filling through a fine mesh sieve (optional).
Step 8: Pour the filling into the cooled tart shell, smoothing the top with a spatula. Chill the tart for at least 2 hours or preferably overnight until firm.
Step 9: Before serving, garnish the tart with chopped pistachios, chocolate curls, or a dusting of powdered sugar. Slice and serve chilled.

Tips & Variations

Use unsalted pistachios to better control the saltiness of the filling.
If you prefer a more intense pistachio flavor, add a teaspoon of pistachio extract to the filling.
For a gluten-free version, substitute the flour in the crust with a gluten-free all-purpose blend.
Blind baking the crust ensures a crisp base and prevents sogginess from the filling.

Storage

Store the tart covered in the refrigerator for up to 3 days. For the best texture and flavor, serve chilled or at room temperature. Leftover slices can be gently reheated in a warm oven for a few minutes if desired, but avoid microwaving as it may affect the texture.

How to Serve

The image shows a slice of pie on a white plate with a light brown rim, placed on a white marbled surface. The pie has three layers: a crunchy, textured brown crust at the bottom, a thick middle layer of smooth green filling with small pistachio pieces embedded inside, and a glossy dark brown chocolate layer on top. There are whole and chopped pistachios arranged on one edge of the top chocolate layer. In the background, blurred, is another piece of the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, the tart shell can be baked and stored in an airtight container at room temperature for up to 2 days before filling.

What type of chocolate works best for the filling?

Use a good quality dark chocolate with 60–70% cocoa content for the best balance of richness and smoothness in the filling.