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Chocolate Pistachio Tart: An Elegant and Decadent Dessert Recipe

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★★★★★

4.7 from 140 reviews

This Chocolate Pistachio Tart is a luscious and elegant dessert featuring a rich cocoa tart shell filled with a smooth pistachio-chocolate ganache. The combination of bittersweet dark chocolate and nutty pistachios creates a decadent treat perfect for special occasions or a sophisticated sweet craving.

Ingredients

Scale

Chocolate Tart Shell:

  • 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)

Pistachio Chocolate Filling:

  • 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

  1. Make the Tart Shell: Whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined. In a separate bowl, cream the softened butter with powdered sugar until light and fluffy. Mix in the egg yolk and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture and combine into a dough. If the dough is too crumbly, add 1–2 teaspoons of cold water as needed. Wrap the dough and chill it in the refrigerator for 30 minutes to firm up.
  2. Prepare the Tart Shell: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Gently press it into a 9-inch tart pan, trimming and docking the bottom to prevent bubbling. Chill the dough in the tart pan briefly while you preheat the oven.
  3. Blind Bake the Tart Shell: Preheat your oven to 350°F (175°C). Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment paper, and bake for an additional 10 minutes until the crust is set. Allow the tart shell to cool completely before adding the filling.
  4. Make the Pistachio Paste: Blend the shelled pistachios with granulated sugar in a food processor until finely ground. Add the hot water and blend again until a smooth paste forms. Set aside for later use.
  5. Prepare the Chocolate Ganache Filling: Heat the heavy cream in a saucepan just until it begins to simmer, then remove from heat. Pour the hot cream over the finely chopped dark chocolate and let it sit undisturbed for 2 minutes. Stir gently until the mixture is smooth and glossy.
  6. Combine Filling Ingredients: Whisk in the prepared pistachio paste, softened butter, vanilla extract, and a pinch of salt into the chocolate ganache. Optionally, strain the filling through a fine mesh sieve to achieve an ultra-smooth texture.
  7. Assemble the Tart: Pour the pistachio chocolate ganache evenly into the cooled tart shell. Smooth the surface with a spatula for an even finish.
  8. Chill the Tart: Refrigerate the assembled tart for at least 2 hours or preferably overnight to allow the filling to set firmly.
  9. Garnish and Serve: Before serving, garnish the tart with chopped pistachios, chocolate curls, or a light dusting of powdered sugar. Slice carefully and serve chilled for the best experience.

Notes

  • Blind baking the tart shell prevents a soggy crust and ensures crispness.
  • Using unsalted pistachios lets you control the saltiness of the dessert.
  • Chilling the tart overnight enhances the flavors and texture.
  • Straining the ganache filling is optional but recommended for a silky smooth finish.
  • Store leftover tart covered in the refrigerator for up to 3 days.

Keywords: Chocolate Tart, Pistachio Dessert, Chocolate Ganache, Elegant Dessert, Tart Recipe, Nutty Chocolate Tart, French Dessert

Find it online: https://tastemadebyclara.com/chocolate-pistachio-tart-an-elegant-and-decadent-dessert-recipe/