This chocolate pistachio tart fills a baked pastry shell with smooth dark chocolate ganache. Chopped pistachios add color and crunch while the ganache firms during a slow refrigerator chill.
Jump to Ingredients · Jump to Recipe
Recipe at a Glance
- Yield: 10 slices
- Preparation: 35 minutes
- Cooking: 30 minutes
- Resting and chilling: 30 minutes dough chilling; at least 3 hours ganache chilling
Table of Contents
Ingredients
Pastry
| Ingredient and amount |
|---|
| 180 g all-purpose flour |
| 30 g powdered sugar |
| 1/4 teaspoon salt |
| 100 g cold unsalted butter, cubed |
| 1 large egg yolk |
| 1–2 tablespoons cold water |
Filling
| Ingredient and amount |
|---|
| 250 g dark chocolate (about 60% cocoa), chopped |
| 250 ml heavy cream |
| 25 g unsalted butter |
| 1 teaspoon vanilla extract |
| 40 g unsalted shelled pistachios, chopped |
Before You Start
A fully baked, cooled shell helps keep the ganache layer smooth and the base crisp.
Directions
1. Make pastry
Mix flour, sugar and salt. Rub in butter, then add yolk and enough water to make a dough that just holds together. Flatten, wrap and chill 30 minutes.
2. Line and chill
Roll and line a 23 cm tart pan. Prick the base and chill 20 minutes while heating oven to 180°C (355°F).
3. Bake shell
Line with parchment and weights. Bake 20 minutes, remove weights and bake 8–12 minutes more until the base is dry and golden. Cool fully.
4. Make ganache
Heat cream until steaming. Pour over chocolate, leave 2 minutes and stir smooth. Stir in butter and vanilla. Pour into the cooled shell.
5. Set
Scatter pistachios over the surface. Cool briefly, then refrigerate at least 3 hours. Stand 10 minutes before slicing with a warm dry knife.
Cook’s Tips
- A fully baked, cooled shell helps keep the ganache layer smooth and the base crisp.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate covered for up to 4 days. The pastry is crispest in the first 2 days. Freeze slices well wrapped for up to 1 month.
Frequently Asked Questions
Can I use milk chocolate?
Milk chocolate sets more softly and needs a different cream ratio; use dark chocolate for this version.
Can I skip pistachios?
Yes. The tart can be served plain.