Description
This rich and decadent Chocolate Pistachio Ganache Tart features a crisp cocoa tart shell filled with smooth dark chocolate ganache, topped with a luscious pistachio cream layer, and finished with a glossy chocolate ganache crown. Garnished with crunchy roasted pistachios, this elegant dessert balances nutty flavors and silky textures perfect for special occasions or indulgent treats.
Ingredients
Scale
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
- Pinch of salt
- 1 large egg yolk
- 1–2 tablespoons cold milk (as needed)
Bottom Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate (at least 60%), chopped
- 1 teaspoon vanilla extract
- Pinch of salt
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)
Top Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate, chopped
- 1 tablespoon butter
Garnish
- Chopped or whole roasted pistachios
Instructions
- Prepare the chocolate tart shell: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, powdered sugar, and a pinch of salt. Cut in the cold cubed butter until the mixture becomes crumbly. Add the egg yolk and 1 to 2 tablespoons of cold milk as needed to bring the dough together. Form into a ball, wrap, and chill for 30 minutes to firm up.
- Blind bake the shell: Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough firmly into the pan, trimming any excess. Line with parchment and fill with baking weights or dried beans. Bake at 350°F (175°C) for 25 minutes until set. Remove weights and parchment, then cool the shell completely on a wire rack.
- Make the bottom ganache: Heat the 1/2 cup of heavy cream until just simmering. Pour it over the chopped dark chocolate in a bowl and stir gently until the chocolate is fully melted and smooth. Stir in the vanilla extract and a pinch of salt. Pour this glossy ganache into the cooled tart shell. Chill in the refrigerator until the ganache is firm and set.
- Create the pistachio layer: In a blender or food processor, blend the shelled pistachios with whole milk until smooth. In a saucepan, combine this pistachio milk, heavy cream, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens like a custard. Remove from heat and stir in almond extract if using, along with some roasted pistachios for crunch. Spread this pistachio cream evenly over the set chocolate ganache layer.
- Prepare the top ganache: Heat the remaining 1/2 cup of heavy cream until just simmering. Pour over the chopped dark chocolate and butter. Stir gently until the mixture becomes glossy and smooth. Pour this top ganache over the pistachio layer carefully to create a shiny, even coating.
- Garnish: Decorate the tart edges with chopped or whole roasted pistachios for an attractive finish. Chill the assembled tart in the refrigerator for at least one hour to fully set all layers before serving.
Notes
- Ensure the butter is cold when making the tart shell for a flaky, tender crust.
- Blind baking the tart shell prevents sogginess from the ganache layers.
- The almond extract is optional but enhances the nutty flavor of the pistachio layer.
- Use high-quality dark chocolate (at least 60%) for a rich ganache.
- Allow adequate chilling time to ensure clean slices when serving.
