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Chocolate Pistachio Ganache Tart Recipe

Chocolate Pistachio Ganache Tart Recipe
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★★★★★

5.3 from 18 reviews

This decadent Chocolate Pistachio Ganache Tart combines a rich cocoa-infused tart shell with layered smooth dark chocolate ganache and a creamy pistachio filling. Topped with glossy ganache and garnished with roasted pistachios, this elegant dessert offers a delightful balance of textures and flavors perfect for special occasions or an indulgent 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 flour, cocoa powder, powdered sugar, and salt. Add the cubed cold 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 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Blind Bake the Shell: Preheat 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 and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 minutes. Let the crust cool completely before filling.
  3. 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 into the cooled tart shell and chill for 30 minutes, or until set.
  4. Make the Pistachio Cream Layer: In a blender or food processor, blend the pistachios and milk until smooth. Transfer 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 evenly over the ganache layer. Chill the tart for another 30 to 45 minutes.
  5. 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.
  6. 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.

Notes

  • Use good quality dark chocolate with at least 60% cocoa for a richer flavor.
  • Chilling the dough prevents shrinkage during baking.
  • Ensure the tart shell is fully cooled before adding ganache layers to avoid melting.
  • The almond extract in the pistachio layer is optional but adds a lovely depth of flavor.
  • Pie weights or dried beans help keep the tart shell from puffing up while baking.
  • You can prepare the tart a day ahead and keep it refrigerated for optimal flavor.

Nutrition

Keywords: Chocolate tart, pistachio tart, ganache tart, chocolate pistachio dessert, homemade tart, layered tart dessert

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