Dark Chocolate Pistachio Tart (Printable)
Silky dark chocolate ganache in a crunchy pistachio crust. An elegant French dessert for any occasion.
# What You Need:
→ Pistachio Crust
01 - 4.2 oz shelled unsalted pistachios
02 - 4.2 oz all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 oz unsalted butter, cold and cubed
06 - 1 large egg yolk
→ Dark Chocolate Ganache Filling
07 - 7 oz dark chocolate (60–70% cocoa), chopped
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 oz unsalted butter, diced
10 - 1 teaspoon vanilla extract
→ Decoration
11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt to taste (optional)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Position the rack in the center of the oven.
02 - Place the shelled pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.
03 - Add the all-purpose flour, granulated sugar, and salt to the ground pistachios. Pulse several times until evenly combined.
04 - Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Add the egg yolk and pulse just until the dough begins to come together. Avoid overworking the dough to keep the crust tender.
06 - Transfer the dough to a 9-inch tart pan with a removable bottom. Press it firmly and evenly across the base and up the sides.
07 - Refrigerate the pressed crust for 20 minutes to firm up the butter and prevent shrinking during baking.
08 - Prick the chilled crust several times with a fork to release steam. Bake for 13–15 minutes until lightly golden. Set aside to cool completely.
09 - Pour the heavy cream into a small saucepan and warm over medium heat until it just begins to simmer. Do not let it boil.
10 - Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
11 - Add the diced butter and vanilla extract to the bowl. Stir gently from the center outward until the ganache is smooth, glossy, and free of lumps.
12 - Pour the ganache into the fully cooled tart shell. Smooth the surface evenly with a spatula.
13 - Refrigerate the tart for at least 3 hours, or until the ganache is firmly set and holds a clean slice.
14 - Sprinkle the chopped pistachios and a pinch of flaky sea salt over the top just before serving. Slice into 8 portions.
# Expert Suggestions:
01 -
- The pistachio crust alone is worth making this for, it tastes like a cookie you wish you could buy by the box.
- The ganache sets into a texture that is somewhere between fudge and silk, and it looks like you spent far more effort than you actually did.
02 -
- If you overprocess the pistachios into a paste the crust will be dense and oily instead of crumbly and light.
- Letting the hot cream sit on the chocolate before stirring is the secret to a ganache that is silky rather than grainy.
03 -
- Run your knife under hot water and wipe it dry between each slice for perfectly clean cuts that look like they came from a pastry shop.
- A tiny pinch of espresso powder in the ganache will not make it taste like coffee but will make the chocolate taste deeper and more complex.