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
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 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.