Description

This Chocolate Pistachio Ganache Tart is a decadent dessert that combines rich layers of cocoa pastry, velvety ganache, pistachio cream, and glossy chocolate topping. Topped with roasted pistachios, it offers a perfect balance of flavor and texture. Ideal for special occasions or a luxurious treat, this tart is a visual and culinary delight.

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

For the Garnish:

Chopped or whole roasted pistachios

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Instructions

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

For the Garnish:

Chopped or whole roasted pistachios

Notes

Be sure to chill the tart for enough time to allow the ganache and pistachio layers to set properly.

For a more intense flavor, use high-quality dark chocolate with a higher cocoa percentage.

You can store the tart in the fridge for up to 3 days, but it’s best enjoyed fresh.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American