Introduction

This Chocolate Pistachio Ganache Tart is a rich and elegant dessert that combines the deep flavors of dark chocolate with the nutty creaminess of pistachios. Perfect for special occasions or a decadent treat, this tart offers multiple luscious layers that are sure to impress.

Ingredients

For the chocolate tart shell:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (40g) powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold milk (as needed)
- Pinch of salt
For the bottom ganache layer:
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate (at least 60%), chopped
- 1 teaspoon vanilla extract
- Pinch of salt
For the pistachio layer:
- 1 cup (130g) shelled unsalted pistachios (plus extra for garnish)
- 1/4 cup (60ml) whole milk
- 1/2 cup (120ml) heavy cream
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon almond extract (optional)
For the top ganache layer:
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate, chopped
- 1 tablespoon butter
Garnish:
- Chopped or whole roasted pistachios

Instructions

Step 1: In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add the cold cubed butter and blend using your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Mix in the egg yolk, then add cold milk one tablespoon at a time until the dough forms. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
Step 2: Preheat oven to 350°F (175°C). Roll out the chilled dough and press it into a 9-inch tart pan. Trim the edges and prick the tart base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 10 minutes. Let the crust cool completely.
Step 3: To make the bottom ganache layer, heat cream in a small saucepan until it just starts to simmer. Pour over chopped dark chocolate in a bowl and let sit for 2 minutes. Stir until smooth, then mix in vanilla extract and a pinch of salt. Pour this ganache into the cooled tart shell and chill for 30 minutes until set.
Step 4: For the pistachio layer, blend pistachios and milk until smooth using a blender or food processor. Transfer to a saucepan, add heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened like custard. Remove from heat, stir in almond extract if using, and let cool 5–10 minutes. Fold in about 1/3 cup of whole roasted pistachios, then spread evenly over the ganache layer. Chill for 30 to 45 minutes.
Step 5: Prepare the top ganache layer by heating cream until just simmering. Pour over chopped chocolate and butter in a bowl, stirring until smooth and glossy. Pour gently over the pistachio layer and smooth the surface.
Step 6: Garnish the tart edges with chopped or whole roasted pistachios. Chill the tart for at least 1 hour before slicing to ensure all layers are properly set.

Tips & Variations

Use good quality dark chocolate (60% cocoa or higher) for a richer ganache flavor.
Almond extract in the pistachio layer is optional but adds a lovely depth—feel free to omit if preferred.
Blind baking ensures a crisp crust that won’t get soggy from the fillings.
For a crunchy contrast, sprinkle additional chopped pistachios inside the tart just before adding the top ganache layer.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 10 minutes for the ganache layers to soften slightly. Avoid freezing as this can affect the texture of the ganache and pistachio cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, you can prepare and blind bake the tart shell up to two days in advance. Keep it tightly wrapped at room temperature to maintain crispness.

What if I don’t have pistachios?

You can substitute with other nuts such as almonds or hazelnuts, though the flavor will change. Toast and blend them similarly to mimic the pistachio cream layer.