This Chocolate Pistachio Ganache Tart is the epitome of indulgence, combining layers of rich cocoa pastry shell, velvety ganache, pistachio cream, and glossy chocolate topping. The roasted pistachios not only add a delightful crunch but also elevate the visual appeal of this elegant dessert. Whether you’re preparing for a special occasion or simply treating yourself, this tart promises a luxurious and satisfying experience with every bite.

Chocolate Pistachio Ganache Tart Recipe

Why You’ll Love This Recipe

The Chocolate Pistachio Ganache Tart is a showstopper, offering the perfect balance of textures and flavors. The crispy cocoa shell gives way to a smooth, decadent ganache base, followed by a creamy pistachio layer and topped with a glossy chocolate ganache. The roasted pistachios garnish adds the perfect crunch and a touch of elegance. This tart is perfect for chocolate and pistachio lovers alike and is sure to impress at any gathering!

Ingredients

For the Chocolate 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
1 large egg yolk
1–2 tablespoons cold milk (as needed)
Pinch of salt

For the Bottom Ganache Layer

1/2 cup (120ml) heavy cream
100g dark chocolate (at least 60%), chopped
1 teaspoon vanilla extract
Pinch of salt

For the 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)

For the Top Ganache Layer

1/2 cup (120ml) heavy cream
100g dark chocolate, chopped
1 tablespoon butter

Garnish

Chopped or whole roasted pistachios

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Chocolate Tart Shell:
In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add the cubed cold butter and blend using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Mix in the egg yolk, then add cold milk 1 tablespoon at a time until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
Blind Bake the Shell:
Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes. Let the crust cool completely before filling.
Prepare the Bottom Ganache Layer:
In a small saucepan, heat the cream just until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 2 minutes. Stir until smooth, then mix in vanilla extract and a pinch of salt. Pour the ganache into the cooled tart shell and chill for 30 minutes, or until set.
Make the Pistachio Cream Layer:
In a blender or food processor, blend the pistachios and milk until smooth. Transfer the mixture to a saucepan, add the heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and stir in almond extract (if using). Let it cool for 5-10 minutes, then gently fold in about 1/3 cup of whole roasted pistachios. Spread the pistachio mixture evenly over the ganache layer and chill for 30-45 minutes.
Prepare the Top Ganache Layer:
Heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and butter in a bowl, then stir until smooth and glossy. Pour gently over the pistachio layer and smooth the top with a spatula.
Garnish and Chill:
Sprinkle chopped or whole roasted pistachios around the edge of the tart for decoration. Chill for at least 1 hour before slicing to allow all layers to set properly.

Servings and Timing

Servings: 12 slices
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Variations

Nut-Free Option: If you have a nut allergy, you can swap the pistachios for a nut-free alternative, such as a layer of fruit compote or a different creamy filling.
White Chocolate Version: For a different flavor twist, you can use white chocolate for the ganache layers to contrast with the rich pistachio cream.
Flavored Pistachio Cream: Add a splash of liqueur, such as Grand Marnier or Amaretto, to the pistachio cream layer for an extra layer of flavor.

Storage/Reheating

Storage: Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating: This tart is best served chilled, but if you prefer it slightly softened, allow it to sit at room temperature for 15 minutes before serving.

FAQs

1. Can I make the crust in advance?

Yes, you can prepare the tart shell a day ahead and store it in an airtight container at room temperature or in the fridge.

2. Can I substitute milk chocolate for dark chocolate?

Yes, but using dark chocolate gives the tart a richer flavor that balances well with the pistachios. If you prefer a sweeter version, milk chocolate works, but it will result in a less intense chocolate flavor.

3. How can I make the tart gluten-free?

To make the tart gluten-free, substitute the all-purpose flour with a gluten-free flour blend that works for baking.

4. Can I freeze this tart?

Yes, you can freeze the tart. It keeps well for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.

5. How do I prevent the ganache from separating?

Make sure the cream is hot enough when poured over the chocolate, and stir gently until the mixture is smooth. If the ganache doesn’t emulsify properly, you can heat it gently over a double boiler while stirring until it comes together.

6. Can I use store-bought pistachio paste for the pistachio layer?

Yes, you can use store-bought pistachio paste to save time. Just ensure it’s a smooth paste without added sugar, and adjust the sugar content in the recipe accordingly.

7. Can I add other nuts to the pistachio layer?

Yes, you can add a mix of roasted nuts like hazelnuts or almonds for variety, but the pistachio flavor should still be the dominant one.

8. How do I know when the tart is fully set?

The tart should be firm to the touch, especially after the ganache layers are added. The top ganache layer will firm up once chilled for about an hour.

9. Can I skip the pistachio cream layer?

While the pistachio cream is a key element of the tart, you can skip it and simply use a second ganache layer for a richer, more decadent chocolate experience.

10. Can I add other toppings besides pistachios?

Yes, you can garnish with other toppings like chocolate shavings, a drizzle of caramel, or even a sprinkle of sea salt for contrast.

Conclusion

The Chocolate Pistachio Ganache Tart is a truly indulgent dessert that combines rich, chocolatey goodness with the unique, earthy flavor of pistachios. Each layer complements the next, creating a stunning dessert that’s both visually appealing and delicious. With a bit of patience and care, you’ll have a showstopping treat that will leave everyone craving more!

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