Introduction

This Chocolate Pistachio Tart is a luscious and elegant dessert that perfectly balances rich chocolate with nutty pistachios. Its smooth ganache filling sits in a crisp cocoa tart shell, making it an impressive yet approachable treat for any occasion.

A close-up of a tart with three layers on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, light brown crust holding the tart together. The middle layer is thick and pale green with visible pieces of pistachio nuts embedded inside. The top layer is smooth and dark brown chocolate, covering the green layer evenly. On top of the chocolate layer, there are scattered whole and halved pistachio nuts. The tart is cut in half, showing the distinct layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: In a bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the egg yolk and vanilla extract.
Step 2: Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough feels too dry, add 1 to 2 teaspoons of cold water. Wrap the dough and chill for 30 minutes.
Step 3: Roll the chilled dough out to about 1/8 inch thickness. Press it into a 9-inch tart pan, trim any excess dough, and prick the base with a fork. Chill again briefly to firm up.
Step 4: Preheat your oven to 350°F (175°C). Blind bake the tart shell by lining it with parchment paper and filling with baking weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 minutes until set. Let it cool completely.
Step 5: To make the filling, blend the pistachios and granulated sugar until finely ground. Add hot water and blend again to form a smooth paste. Set aside.
Step 6: Heat the heavy cream until it begins to simmer. Pour it over the chopped dark chocolate and let sit for 2 minutes, then stir gently until smooth.
Step 7: Whisk the pistachio paste, softened butter, vanilla extract, and a pinch of salt into the chocolate ganache. For an ultra-smooth texture, strain the mixture through a fine sieve (optional).
Step 8: Pour the ganache filling into the cooled tart shell and smooth the top with a spatula. Chill the tart for at least 2 hours or overnight until fully set.
Step 9: Before serving, garnish with chopped pistachios, chocolate curls, or a light dusting of powdered sugar. Slice and serve chilled.

Tips & Variations

Use unsalted pistachios to control the saltiness, but you can toast them lightly to enhance flavor.
If you prefer a sweeter filling, add a tablespoon of honey or maple syrup to the pistachio paste.
For a nut-free version, replace pistachios with almond butter or simply omit them and make a classic chocolate tart.
Blind baking the tart shell properly ensures a crisp crust that doesn’t get soggy after adding the ganache.

Storage

Store the tart covered in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10 to 15 minutes before serving to soften the ganache slightly. This tart can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A close-up of a small tart sitting on a white plate with a white marbled background. The tart has three visible layers: a crumbly light brown crust forming the base and sides, a thick middle layer of smooth green pistachio filling with chopped pistachio pieces mixed inside, and a glossy dark chocolate top layer sprinkled with whole and halved pistachio nuts. The edges of the crust are slightly ridged, and some crumbs are scattered on the plate around the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, you can bake the tart shell a day ahead and store it in an airtight container at room temperature. Add the ganache filling just before serving for best texture.

What kind of chocolate works best for this tart?

Dark chocolate with 60–70% cocoa content gives the best balance of bitterness and sweetness. Choose good-quality chocolate for a richer flavor and smooth ganache.