The Chocolate Pistachio Ganache Tart is a true centerpiece for any dessert table. Layers of flavor and elegance converge in every slice: a crisp chocolatey shell gives way to a silken pistachio filling, all crowned with perfectly decadent dark chocolate ganache. The finishing touch of whole pistachios adds both crunch and serious visual flair. Whether you’re planning a dinner party or just want to surprise someone special, this tart is irresistibly rich, stylish, and bound to impress.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the luxurious taste fool you—this tart is built from straightforward staples, each one playing a part in the irresistible flavor, texture, or striking color of the final dish. Let’s check out what you need and why each matters!
- All-purpose flour: The foundation of the crust, providing structure and just the right tender bite.
- Cocoa powder: Adds deep, genuine chocolate flavor and that beautiful dark color to the tart shell.
- Powdered sugar: Sweetens the crust while keeping the texture silky and delicate.
- Cold unsalted butter: Ensures a crisp, melt-in-your-mouth base—be sure it’s very cold for the flakiest result!
- Cold water: Binds everything together; add just enough so the dough comes together smoothly.
- Shelled unsalted pistachios: The star of the show, bringing nutty richness and that gorgeous pale green hue.
- Maple syrup: Adds natural sweetness and a lovely complexity to the pistachio filling.
- Coconut cream: Delivers creamy body to both the filling and ganache, making the tart luscious and dairy-free.
- Lemon juice: A splash of brightness that enhances the pistachio flavor and balances the sweetness.
- Vanilla extract: Lends warmth and depth to the pistachio mixture.
- Salt: Just a pinch, but it boosts and clarifies all the other flavors beautifully.
- Dark chocolate chips or chopped chocolate: The main player in your glossy ganache topping—pick your favorite.
- Whole or chopped pistachios: For an eye-catching and textural finish, sprinkle these on top right before serving.
How to Make Chocolate Pistachio Ganache Tart
Step 1: Prepare the Chocolate Tart Crust
Ready to build the foundation? Start by whisking together your flour, cocoa powder, and powdered sugar in a medium bowl—this ensures the chocolate is evenly distributed. Next, use your fingertips or a pastry cutter to work in cold cubed butter until the mix looks like coarse sand. Add cold water, a tablespoon at a time, mixing gently until the dough just comes together (don’t overwork!). Press the dough leaf-thin and even into your tart pan, making sure to get up the sides. Prick the base with a fork to prevent bubbles, then bake at 350°F (175°C) for 12 to 15 minutes until the shell is set and fragrant. Let it cool completely before you move on—that will keep it blissfully crisp.
Step 2: Blend the Pistachio Filling
While your crust cools, whip up the heart of your Chocolate Pistachio Ganache Tart. In a high-powered blender or food processor, combine shelled pistachios, maple syrup, coconut cream, lemon juice, vanilla extract, and a pinch of salt. Blitz until totally smooth and creamy—you want a spreadable, almost mousse-like texture. Scrape down the sides as needed so every bit is blended perfectly. Spoon this luscious green filling into your cooled tart shell, smoothing it into every corner. Then, pop the tart in the fridge for at least 30 minutes to let the filling set.
Step 3: Whip Up the Chocolate Ganache
Time for the magic layer! Heat coconut cream in a small saucepan over medium heat, just until steaming—you don’t want to boil it. Pour the hot cream over your bowl of dark chocolate chips or chopped chocolate. Let it sit for a minute or two to soften, then stir gently in circles, starting from the center and working outward, until glossy and smooth. If there are any stubborn bits, a short zap in the microwave (ten seconds at a time) can help finish melting.
Step 4: Assemble and Garnish
Pour your molten ganache over the chilled pistachio layer, using the back of a spoon or an offset spatula to spread it into a flawless, shiny surface. Here’s your chance for artistry! While the ganache is still soft, sprinkle whole or chopped pistachios on top wherever you like—a spiral, a border, or scattered freely. Pop the finished tart back into the refrigerator and let it chill for at least 2 hours, so every layer becomes silky and sliceable.
How to Serve Chocolate Pistachio Ganache Tart
Garnishes
For the most mouthwatering finish, a scatter of whole or roughly chopped pistachios adds crunch, color, and an unmistakable nutty fragrance. You can get playful with a dusting of cocoa powder, or even some edible gold leaf if you’re feeling extra festive! The sheen of the ganache with the pop of vibrant green makes every slice look straight out of a Parisian bakery window.
Side Dishes
Serve each slice with a generous dollop of coconut whipped cream or a spoonful of sweetened crème fraîche to lighten the intensity of the chocolate. For a bright contrast, fresh berries—especially raspberries or strawberries—are a dream pairing that adds both acidity and color to every plate.
Creative Ways to Present
Try cutting the tart into elegant slim wedges and arranging them on a platter for a buffet-style dessert table. Go for mini individual tarts if you want personal servings for each guest. For added drama, drizzle a little melted dark chocolate on each plate, or arrange the pistachios in intricate patterns for special occasions—your Chocolate Pistachio Ganache Tart can be as simple or ornate as your mood!
Make Ahead and Storage
Storing Leftovers
Cover your tart tightly with plastic wrap or store slices in an airtight container in the refrigerator. The Chocolate Pistachio Ganache Tart keeps beautifully for up to 4–5 days, holding onto its crisp crust and silky layers. You may even find the flavors meld a little more with time!
Freezing
Need to stash some away? You can freeze the tart (either whole or by the slice) for up to one month. Wrap each piece individually in plastic and foil, then freeze on a tray before transferring to a reusable container or zip-top bag. Thaw in the fridge overnight before serving for best texture.
Reheating
This dessert is best enjoyed chilled or at cool room temperature, so no reheating needed! If you want a little melt to your ganache, let the slice sit at room temperature for about 20 minutes before serving. Resist the urge to microwave—your beautiful textures will thank you.
FAQs
Can I use a different nut instead of pistachios?
Absolutely! While the distinctive flavor of the Chocolate Pistachio Ganache Tart relies on pistachios, you can swap in almonds, hazelnuts, or even cashews for a fun variation. Just keep in mind the color and flavor will change a bit, but the process stays the same.
Is the tart gluten-free or vegan?
The recipe is naturally plant-based, thanks to coconut cream, but for a fully gluten-free version, substitute a reputable 1:1 gluten-free flour blend in the crust. Everything else stays as written and you’ll have an inclusive dessert for everyone to enjoy.
Can I make the tart ahead of time?
Yes! The Chocolate Pistachio Ganache Tart is perfect for making a day in advance. The flavors deepen as it rests, so chilling overnight actually makes it even more delicious the next day. Garnish with pistachios right before serving for maximum crunch.
What’s the best way to get clean slices?
For those beautiful, bakery-perfect wedges, run a sharp knife under hot water (then wipe dry) before each cut. This helps the blade glide through the silky ganache cleanly without smearing the layers.
Can I use regular cream instead of coconut cream?
Definitely! If you prefer dairy, substitute an equal amount of heavy cream for the coconut cream in both the pistachio filling and ganache. The result is just as rich and luscious, with a slightly different flavor profile.
Final Thoughts
If you love desserts that wow with every bite, you simply have to make this Chocolate Pistachio Ganache Tart. Each layer brings something special to the party—from the buttery chocolate crust to the dreamy pistachio filling and the silky ganache on top. Share it at your next gathering, or treat yourself to a slice of pure luxury—you deserve it!
Print
Chocolate Pistachio Ganache Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Modern
- Diet: Vegetarian
Description
A show-stopping dessert with layers of flavor and texture, this Chocolate Pistachio Ganache Tart features a crisp chocolate crust, a velvety pistachio filling, and a rich dark chocolate ganache topping. Finished with whole pistachios for crunch and elegance, it’s a luxurious treat for chocolate and nut lovers alike.
Ingredients
For the Chocolate Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1–2 tbsp cold water
For the Pistachio Filling:
- 1 cup shelled unsalted pistachios
- 1/3 cup maple syrup
- 1/2 cup coconut cream
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup dark chocolate chips or chopped chocolate
- 1/2 cup coconut cream
- Whole or chopped pistachios
Topping:
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine flour, cocoa powder, and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Add cold water a little at a time until dough comes together.
- Press the dough evenly into a tart pan with a removable bottom. Prick the base and bake for 12–15 minutes. Let cool completely.
- For the filling, blend pistachios, maple syrup, coconut cream, lemon juice, vanilla, and salt until smooth and creamy. Spread into the cooled tart shell and refrigerate for 30 minutes.
- To make ganache, heat coconut cream until just steaming, then pour over chocolate. Let sit 1–2 minutes, then stir until smooth.
- Pour ganache over the pistachio filling and smooth the top. Garnish with whole or chopped pistachios.
- Refrigerate for at least 2 hours or until set before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *