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
Units
Scale
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