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Chocolate Pistachio Ganache Tart Recipe

Chocolate Pistachio Ganache Tart Recipe
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★★★★★

5.2 from 9 reviews

This decadent Chocolate Pistachio Ganache Tart features a rich chocolate tart shell filled with layers of silky dark chocolate ganache and luscious pistachio cream, topped with a smooth ganache glaze and garnished with roasted pistachios. Perfect for special occasions or an elegant dessert, this tart balances the bittersweet intensity of dark chocolate with the nutty sweetness of pistachios for a luxurious treat.

Ingredients

Scale

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

Instructions

  1. Make the Chocolate Tart Shell: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, powdered sugar, and a pinch of salt. Add the cold cubed unsalted butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Mix in the egg yolk, then add cold milk one tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
  2. Blind Bake the Shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan. Trim off any excess dough around the edges and prick the base of the shell with a fork to prevent bubbling. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment paper. Return the shell to the oven and bake for an additional 10 minutes until fully cooked. Allow the crust to cool completely before adding the filling.
  3. Prepare the Bottom Ganache Layer: In a small saucepan, heat the heavy cream just until it begins to simmer, then immediately remove from heat. Pour the hot cream over the chopped dark chocolate in a bowl and let sit for 2 minutes to melt the chocolate. Stir gently until the ganache is smooth and glossy. Mix in vanilla extract and a pinch of salt. Pour this ganache into the cooled tart shell, spreading evenly. Place in the refrigerator to chill for 30 minutes, or until the ganache is set.
  4. Make the Pistachio Cream Layer: Using a blender or food processor, blend the shelled unsalted pistachios with the whole milk until smooth and creamy. Transfer this pistachio mixture to a saucepan, add the heavy cream, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens to a custard-like consistency. Remove from heat and stir in the almond extract if using. Let the pistachio cream cool for 5 to 10 minutes. Gently fold in about one-third cup of roughly chopped roasted pistachios for added texture. Spread the pistachio cream evenly over the chilled bottom ganache layer. Refrigerate the tart for another 30 to 45 minutes to allow this layer to set.
  5. Prepare the Top Ganache Layer: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and butter in a bowl, let sit for a minute, then stir until the mixture is smooth, shiny, and fully combined. Pour this ganache gently over the pistachio cream layer, smoothing the top with a spatula for an even finish.
  6. Garnish and Chill: Decorate the edges of the tart by sprinkling chopped or whole roasted pistachios for a beautiful and crunchy finish. Refrigerate the tart for at least 1 hour before slicing. This resting time ensures all layers are properly set and easy to cut, resulting in a clean, elegant presentation.

Notes

  • Chilling the tart shell dough before baking helps prevent shrinkage and promotes a tender crust.
  • Using high-quality dark chocolate (60% cocoa or higher) significantly enhances the depth of flavor.
  • The almond extract in the pistachio layer is optional but adds a lovely, complementary aroma.
  • For easier slicing, let the tart chill fully so that all layers are firm.
  • You can substitute heavy cream with a dairy-free alternative for a lactose-free version, but texture and flavor may vary.
  • Store any leftover tart covered in the refrigerator for up to 3 days.

Nutrition

Keywords: chocolate tart, pistachio ganache tart, chocolate dessert, nutty tart, elegant dessert, ganache tart

Find it online: https://platedbyemma.com/chocolate-pistachio-ganache-tart-recipe/