Chocolate Pistachio Tart: An Elegant and Luscious Dessert Recipe
This Chocolate Pistachio Tart is a decadent and elegant dessert featuring a rich cocoa tart shell filled with a smooth pistachio-infused dark chocolate ganache. Perfectly balanced with nutty, sweet, and slightly bitter flavors, it’s a stunning treat to impress guests or indulge yourself.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
- Make the Tart Shell: Whisk together the flour, cocoa powder, and salt in a bowl. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the egg yolk and vanilla extract. Gradually add the dry ingredients to the wet mixture and combine to form a dough. If the dough seems dry, add 1-2 teaspoons of cold water. Wrap and chill the dough for 30 minutes.
- Prepare and Bake Tart Shell: 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 prevent puffing. Chill the tart shell briefly in the refrigerator. Preheat your oven to 350°F (175°C). Blind bake the tart by lining it with parchment paper and filling with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until set. Let cool completely.
- Make Pistachio Paste: Blend the shelled pistachios and granulated sugar in a food processor until finely ground. Add hot water and continue blending until a smooth paste forms. Set aside.
- Prepare Chocolate Ganache Filling: Heat the heavy cream to a simmer in a saucepan. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let sit for 2 minutes. Stir gently until the mixture is smooth and combined. Whisk in the pistachio paste, softened butter, vanilla extract, and a pinch of salt. For an extra smooth texture, strain the ganache through a fine mesh sieve.
- Assemble and Chill: Pour the ganache filling into the cooled tart shell, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours or overnight until the ganache is fully set.
- Garnish and Serve: Just before serving, garnish the tart with chopped pistachios, chocolate curls, or a dusting of powdered sugar. Slice and enjoy chilled.
Notes
- Chilling the dough before rolling helps prevent shrinking during baking.
- Blind baking with weights ensures the tart shell stays crisp and flat.
- Straining the ganache is optional but results in a silky smooth filling.
- Use high-quality dark chocolate (60-70% cocoa) for the best flavor.
- Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
Keywords: Chocolate Tart, Pistachio Dessert, Dark Chocolate Ganache, Elegant Dessert, French Tart
