Dark Chocolate Pistachio Tart (Print version)

Silky dark chocolate ganache in a buttery pistachio crust. An elegant French dessert for special moments.

# What you'll need:

→ Pistachio Crust

01 - 4.2 oz shelled unsalted pistachios
02 - 4.2 oz all-purpose flour
03 - 2 tbsp granulated sugar
04 - 1/4 tsp 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 + 1 tbsp heavy cream
09 - 1 oz unsalted butter, diced
10 - 1 tsp vanilla extract

→ Decoration

11 - 2 tbsp chopped pistachios
12 - Flaky sea salt (optional)

# How to make it:

01 - Preheat oven to 350°F.
02 - Place pistachios in a food processor and pulse until finely ground.
03 - Add flour, sugar, and salt to the ground pistachios. Pulse to combine evenly.
04 - Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
05 - Add egg yolk and pulse until a dough begins to come together.
06 - Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable base.
07 - Refrigerate the crust for 20 minutes to firm up before baking.
08 - Prick the chilled crust several times with a fork. Bake for 13-15 minutes or until lightly golden. Let cool completely.
09 - In a small saucepan over medium heat, warm the heavy cream until just simmering.
10 - Place chopped chocolate in a heatproof bowl. Pour hot cream over the chocolate and let sit for 2 minutes. Add butter and vanilla extract.
11 - Stir gently until the ganache is smooth and glossy.
12 - Pour the ganache into the cooled tart shell. Smooth the top evenly with a spatula.
13 - Refrigerate for at least 3 hours, or until the ganache is fully set.
14 - Garnish with chopped pistachios and a sprinkle of flaky sea salt before serving.

# Expert suggestions:

01 -
  • The pistachio crust brings a nutty crunch that plain pastry never could, and it fools everyone into thinking you spent all day on it.
  • Ganache this silky needs only four ingredients and a bit of patience while it sets.
02 -
  • If you overwork the dough it will shrink during baking, so handle it gently and press rather than knead.
  • Letting the hot cream sit on the chocolate before stirring prevents grainy ganache every single time.
03 -
  • Chop the chocolate very finely so it melts uniformly when the cream hits it, leaving no stubborn lumps behind.
  • A warm knife dipped in hot water and dried off glides through the ganache for bakery perfect slices.

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