If you’ve ever dreamed of combining the rich decadence of chocolate with the nutty allure of pistachios, then you absolutely must try this Chocolate Pistachio Tart Recipe. It’s a luxurious dessert that feels both elegant and approachable, with a crisp cocoa tart shell cradling a velvety pistachio-infused chocolate ganache. Whether you’re celebrating a special occasion or simply want to wow your loved ones, this tart is stunning to look at, irresistible to eat, and surprisingly easy to pull together.
Ingredients You’ll Need
The beauty of this Chocolate Pistachio Tart Recipe lies in its straightforward ingredients that come together to create something truly special. Each component plays a vital role in balancing flavors and textures — from the cocoa in the crust that deepens the chocolate notes to the luscious pistachio paste that adds a creamy nuttiness. Here’s what you’ll gather before starting your baking adventure:
- 1¼ cups all-purpose flour: Forms the sturdy yet tender base of the tart shell that holds all that rich filling.
- ¼ cup unsweetened cocoa powder: Adds chocolatey depth and color to the crust, complementing the ganache perfectly.
- ¼ teaspoon salt: Enhances the overall balance of sweetness and layers of flavor.
- ½ cup unsalted butter, softened: Creates a rich, flaky texture in the tart shell with a luscious mouthfeel.
- ½ cup powdered sugar: Sweetens and lightens the dough for just the right hint of sweetness.
- 1 large egg yolk: Binds the dough and adds richness and color to the crust.
- ½ teaspoon vanilla extract: Infuses a warm, aromatic note that complements the chocolate and pistachio.
- 1–2 teaspoons cold water (if needed): Helps bring the dough together when mixing — don’t add too much!
- ½ cup shelled pistachios (preferably unsalted): The star nut ingredient that’s transformed into a creamy, flavorful paste.
- 1½ tablespoons granulated sugar: Sweetens the pistachio paste without overpowering.
- 1 tablespoon hot water: Loosens the pistachio paste for a smooth ganache.
- ¾ cup heavy cream: Creates the silky base for the decadent ganache filling.
- 6 oz dark chocolate (60–70%), finely chopped: The rich, intense heart of the ganache that melts beautifully.
- 2 tablespoons unsalted butter, softened: Adds gloss and smoothness to the filling.
- ½ teaspoon vanilla extract: Reinforces the flavor complexity within the ganache.
- Pinch of salt: Balances sweetness and deepens chocolate notes.
How to Make Chocolate Pistachio Tart Recipe
Step 1: Prepare the Tart Shell
Start by whisking together the flour, cocoa powder, and salt in a bowl — these dry ingredients create the base flavor and structure of your crust. Separately, cream the softened butter and powdered sugar until light and fluffy, then beat in the egg yolk and vanilla extract until fully combined. Gradually add the dry ingredients to this mixture, stirring gently until just combined. If your dough feels crumbly, add a teaspoon or two of cold water to bring it together. Wrap the dough in plastic and chill it for 30 minutes so it firms up and is easier to roll.
Step 2: Blind Bake the Tart Shell
Roll your dough out very thinly, about ⅛ inch thick, then carefully press it into a 9-inch tart pan, trimming any excess dough. Dock the bottom with a fork to prevent bubbles. Chill the tart shell briefly to firm it up before baking. Preheat your oven to 350°F (175°C), line the shell with parchment paper, and fill with pie weights or dried beans. Blind bake it for 15 minutes, then remove the weights and parchment and bake another 10 minutes until firm and set. Let it cool completely before adding the filling to ensure the crust stays crisp.
Step 3: Make the Pistachio Chocolate Filling
While the crust cools, turn your attention to the sumptuous filling. Process the shelled pistachios and granulated sugar in a food processor until they form a fine meal. Add hot water a little at a time to create a smooth pistachio paste. Heat the heavy cream just until it simmers, then pour it over the chopped dark chocolate. Let it rest for two minutes to melt the chocolate, then gently stir until velvety smooth. Whisk in the pistachio paste, softened butter, vanilla extract, and a pinch of salt for a perfectly balanced filling. For an ultra-smooth texture, you can strain the ganache through a fine mesh sieve.
Step 4: Assemble and Chill
Pour the luscious ganache filling into your cooled tart shell, using a spatula to smooth the surface. Refrigerate the assembled tart for at least two hours, or ideally overnight, allowing the ganache to set firmly. This chilling step not only helps the tart hold its shape but also intensifies the flavors, making each bite rich and indulgent.
How to Serve Chocolate Pistachio Tart Recipe
Garnishes
A snack isn’t just about taste, but presentation! Garnish your Chocolate Pistachio Tart Recipe with a sprinkle of chopped pistachios for crunch and color. Chocolate curls or shavings add a sophisticated touch, or dust a fine layer of powdered sugar for a delicate finish. These finishing touches make the tart truly speak ‘celebration’.
Side Dishes
Serve this tart alongside a simple dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream — the creaminess contrasts beautifully with the tart’s rich texture. Fresh berries, like raspberries or blackberries, work wonderfully to brighten the palate and add a burst of freshness to every forkful.
Creative Ways to Present
For a unique twist, cut the tart into mini tartlets for an elegant party platter. You can also experiment with layering the ganache and pistachio paste for a marbled effect or drizzle raspberry coulis on the plate for a pop of jewel-toned color. Whether plated artistically or served family-style, this Chocolate Pistachio Tart Recipe always shines.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, store your tart tightly covered in the refrigerator for up to 3 days. The flavors actually deepen with a bit of resting time, so leftovers are often even better the next day. Just make sure it’s well wrapped to prevent any fridge odors from mixing in.
Freezing
You can freeze the tart before assembling by wrapping the baked tart shell securely in plastic wrap and foil, keeping it fresh for up to one month. The ganache filling is best prepared fresh, but if you have leftovers, freeze them in an airtight container separately. Thaw thoroughly in the fridge before reassembling and serving.
Reheating
This tart is best enjoyed chilled, but if you prefer a softer ganache texture, allow it to come to room temperature for about 15 minutes before serving. Avoid microwaving as it can alter the smooth texture of the ganache and the crispness of the crust.
FAQs
Can I use salted pistachios for this recipe?
It’s best to use unsalted pistachios so the salt levels in your tart remain balanced and controlled, but if you only have salted ones, rinse them briefly under cold water and dry thoroughly before use.
What type of chocolate is ideal for the ganache?
A dark chocolate with 60–70% cocoa solids strikes the perfect balance of rich flavor without being overly bitter, lending your ganache a luscious depth that pairs beautifully with pistachio.
Why do I need to blind bake the tart shell?
Blind baking ensures the crust is completely cooked and crisp so it doesn’t get soggy when you pour in the creamy ganache. It’s a crucial step to keep your tart texture perfect.
Can I make the pistachio paste ahead of time?
Absolutely! You can prepare the pistachio paste a day ahead and store it in an airtight container in the fridge. This actually gives the flavors time to meld, enhancing the richness of your tart filling.
How can I get clean slices when serving?
Use a sharp knife warmed under hot water and wiped dry between slices. This tip ensures smooth cuts without cracking the ganache or crumbling the crust, giving you picture-perfect pieces.
Final Thoughts
There’s nothing quite like the joy of bringing together chocolate and pistachios into a dessert that looks as incredible as it tastes. This Chocolate Pistachio Tart Recipe is my go-to when I want something that feels substantial yet refined, simple yet sophisticated. Trust me, whether you’re serving it at a holiday gathering or indulging in a quiet treat, this tart will quickly become a treasured favorite that you’ll want to make again and again.
Print
Chocolate Pistachio Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Chocolate Pistachio Tart features a crisp cocoa tart shell filled with a luxurious pistachio chocolate ganache. It is an elegant dessert that’s perfect for holidays and celebrations, offering rich flavors and a beautiful presentation. The tart is make-ahead friendly and easy to prepare, combining the nuttiness of pistachios with the depth of dark chocolate.
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
- Make the Tart Shell: Whisk together the flour, cocoa powder, and salt in a bowl. In a separate bowl, cream the softened butter with powdered sugar until light and fluffy, then mix in the egg yolk and vanilla extract. Gradually add the dry ingredients to the wet mixture and combine until a dough forms. Add 1–2 teaspoons of cold water if the dough is too dry. Wrap and chill the dough for 30 minutes.
- Roll and Chill the Dough: Roll the chilled dough out to about â…› inch thickness and press it evenly into a 9-inch tart pan. Trim any excess dough from the edges and use a fork to prick the base (dock) to prevent puffing. Chill the tart shell briefly before baking.
- Blind Bake the Tart Shell: Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 10 minutes until fully baked. Allow the shell to cool completely before filling.
- Prepare Pistachio Paste: In a blender or food processor, blend the shelled pistachios and granulated sugar until finely ground. Add the hot water and continue blending until a smooth paste forms. Set aside.
- Make Chocolate Ganache: Heat the heavy cream in a saucepan until it reaches a simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes to melt. Stir until smooth and glossy.
- Combine Filling Ingredients: Whisk the pistachio paste, softened butter, vanilla extract, and a pinch of salt into the chocolate ganache until fully incorporated. Strain the mixture through a fine sieve to achieve an ultra-smooth texture if desired.
- Assemble the Tart: Pour the pistachio chocolate ganache into the cooled tart shell and smooth the top using a spatula. Refrigerate the tart for at least 2 hours or overnight to allow the filling to set firmly.
- Garnish and Serve: Before serving, garnish the tart with chopped pistachios, chocolate curls, or a light dusting of powdered sugar. To slice cleanly, use a sharp knife warmed under hot water and wiped dry. Serve chilled for the best texture and flavor.
Notes
- Use high-quality dark chocolate (60-70% cocoa) for the best flavor and texture.
- Blind baking the tart shell is essential to prevent a soggy crust.
- Ensure the tart shell is completely cool before pouring in the ganache for proper setting.
- The tart can be made 1–2 days in advance; add fresh garnish just before serving.
- For clean slices, warm your knife under hot water and wipe it dry before cutting.
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