Chocolate Pistachio Ganache Tart

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Delicious Chocolate Pistachio Ganache Tart with a nutty crust and chocolate filling.
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Last updated on June 4, 2025

Welcome to the delightful world of desserts, where the rich flavor of chocolate meets the crunchy goodness of pistachios. This Chocolate Pistachio Ganache Tart is perfect for any occasion, whether it’s a cozy family dinner or a sophisticated gathering with friends. With its buttery tart shell and luscious layers of chocolate ganache and pistachio cream, it’s a feast for both the eyes and the palate. This recipe is not just about the ingredients; it’s a nostalgic journey of flavors that will make your sweet tooth dance with joy.

Why You’ll Love This Chocolate Pistachio Ganache Tart

This Chocolate Pistachio Ganache Tart adopts a classic tart format but elevates it with much more than just chocolate. It showcases the comforting texture of the tart shell, the rich and decadent chocolate ganache, and the creamy pistachio filling, all tied together with subtle hints of vanilla and almond. Here are a few reasons why you will fall in love with this sweet treat:

  1. Rich Flavor Combination: The bittersweet chocolate beautifully complements the nuttiness of pistachios, creating a perfect flavor balance.
  2. Layered Textures: The contrast between the crunchy tart shell, silky ganache, and creamy pistachio layer makes each bite a delightful experience.
  3. Versatility: This tart is perfect for any occasion—anniversaries, birthdays, or just a weekend treat.
  4. Showstopper Dessert: Impress your guests with the elegant appearance and complex flavors, showcasing your culinary skills without the stress.
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Delicious Chocolate Pistachio Ganache Tart with a nutty crust and chocolate filling.

Chocolate Pistachio Ganache Tart

  • Author: Sarah Mendez
  • Total Time: 3 hours 10 minutes
  • Yield: 1 9-inch tart (serves 8-10) 1x
  • Diet: Vegetarian
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Description

This Chocolate Pistachio Ganache Tart features a crisp chocolate tart shell layered with a creamy pistachio filling and luscious dark chocolate ganache. It’s an indulgent, elegant dessert with just the right balance of richness and nutty depth.

Ingredients

Scale

For the Tart Shell:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup powdered sugar
  • 1 large egg yolk
  • 2 tablespoons cold milk (as needed)
  • Pinch of salt

For the Chocolate Ganache Layer:

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

For the Pistachio Cream Layer:

  • 1 cup shelled unsalted pistachios
  • 1/4 cup whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon almond extract (optional)

For the Top Chocolate Ganache Layer:

  • 1/2 cup heavy cream
  • 100g dark chocolate, chopped
  • 1 tablespoon butter

Garnish:

  • Chopped or whole roasted pistachios

Optional Add-Ons:

  • Flavored extracts like orange or hazelnut
  • Fresh seasonal fruit like berries or banana slices

Instructions

  1. Make the tart shell: In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Add cubed butter and pulse until crumbly. Add the egg yolk and pulse until combined. Add cold milk one tablespoon at a time until the dough comes together. Press into a tart pan and chill for 30 minutes.
  2. Blind bake: Preheat oven to 350°F (175°C). Prick the chilled shell with a fork, line with parchment paper and baking weights. Bake for 15 minutes, then remove weights and bake for 10 more minutes. Let cool completely.
  3. Make the bottom ganache layer: Heat 1/2 cup cream until just simmering. Pour over 100g chopped chocolate with vanilla and a pinch of salt. Stir until smooth. Pour into the cooled tart shell and refrigerate until set.
  4. Prepare the pistachio cream: Blend pistachios with milk until smooth. In a saucepan, whisk together pistachio puree, heavy cream, sugar, and cornstarch. Heat until thickened, then stir in almond extract if using. Let cool, then spread over the ganache layer. Chill again.
  5. Add the top ganache layer: Heat 1/2 cup cream, pour over 100g chocolate and 1 tablespoon butter. Stir until glossy. Pour over pistachio layer and smooth the top. Chill until firm.
  6. Garnish and serve: Sprinkle chopped or whole pistachios on top before serving. Optionally, add fresh fruit or a dusting of powdered sugar.

Notes

  • Make sure each layer is fully chilled before adding the next to maintain clean lines and structure.
  • Use high-quality chocolate for the best flavor.
  • You can make the tart shell a day ahead and store it covered at room temperature.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baked and Chilled
  • Cuisine: French-Italian Fusion

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 18g
  • Sodium: 60mg
  • Fat: 32g
  • Saturated Fat: 17g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: chocolate pistachio tart, ganache tart, pistachio dessert, chocolate tart recipe, elegant desserts

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Ingredients You’ll Need for Chocolate Pistachio Ganache Tart

Essential Ingredients

To prepare this decadent Chocolate Pistachio Ganache Tart, gather the following essential ingredients:

  • For the Tart Shell:

    • 1 1/4 cups all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup unsalted butter, cold and cubed
    • 1/3 cup powdered sugar
    • 1 large egg yolk
    • 2 tablespoons cold milk (as needed)
    • Pinch of salt

  • Fo

    r the Chocolate Ganache Layer:

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

  • For the Pistachio Cream Layer:

    • 1 cup shelled unsalted pistachios
    • 1/4 cup whole milk
    • 1/2 cup heavy cream
    • 3 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon almond extract (optional)

  • For the Top Chocolate Ganache Layer:

    • 1/2 cup heavy cream
    • 100g dark chocolate, chopped
    • 1 tablespoon butter

  • Ga

    rnish:

    • Chopped or whole roasted pistachios (for garnish)

Optional Add-Ons

Feel free to personalize your tart with these optional add-ons:

  • Flavored Extracts: Aside from almond extract, vanilla or orange zest can add a unique flair.
  • Seasonal Fruits: Top your tart with fresh berries or banana slices for added freshness.

Immerse yourself in the layers of texture and flavor; the perfect balance of chocolate and pistachios awaits!

ding" id="how-to-make-chocolate-pistachio-ganache-tart-a-step-by-step-guide">How to Make Chocolate Pistachio Ganache Tart: A Step-by-Step Guide

Making this Chocolate Pistachio Ganache Tart may take some time, but the steps are simple and straightforward. Let’s go through the process together to create this masterpiece!

Step 1: Make the Chocolate Tart Shell

  1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and a pinch of salt. This mix creates the aromatic foundation of the crust.

  2. Incorporate the Butter: Add in 1/2 cup of cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

  3. Add

    the Egg Yolk and Milk: Gently mix in one large egg yolk. Add cold milk, a tablespoon at a time, until the dough starts to come together. Be cautious not to overwork the dough; you want it to be crumbly yet cohesive.

  4. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. Chilling helps prevent shrinkage during baking.

ding" id="step-2-blind-bake-the-shell">Step 2: Blind Bake the Shell

  1. Preheat Your Oven: Heat your oven to 350°F (175°C).

  2. Roll Out the Dough: Take the chilled dough and roll it out on a lightly floured surface. Aim for about 1/8 inch thick. Gently transfer it to a 9-inch tart pan, pressing it into the base and sides

  3. Trim and Prick: Trim the edges neatly and prick the base with a fork to prevent bubbling. This step ensures an even bake.

  4. Line and Pre-Bake: Line the tart shell with parchment paper and fill it with pie weights (or dried beans). Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes, or until fully set. Allow it to cool completely.

p-block-heading" id="step-3-prepare-the-bottom-ganache-layer">Step 3: Prepare the Bottom Ganache Layer

  1. Heat the Cream: In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just starts to simmer—be careful not to boil it.

  2. Melt the Chocolate: Pour the hot cream over 100g of chopped dark chocolate. Let it sit for 2 minutes without stirring.

  3. Mix

    for Smoothness: After two minutes have passed, stir the mixture until smooth and glossy. Add 1 teaspoon of vanilla extract and a pinch of salt for flavor.

  4. Fill the Tart Shell: Pour the ganache into the cooled tart shell, spreading it evenly. Place it in the refrigerator to chill for about 30 minutes, allowing the ganache to set.

ding" id="step-4-make-the-pistachio-cream-layer">Step 4: Make the Pistachio Cream Layer

  1. Blend the Pistachios: In a blender or food processor, combine 1 cup of shelled unsalted pistachios with 1/4 cup of whole milk. Blend until the mixture is smooth and creamy.

  2. Cook the Cream: Transfer the pistachio mixture to a saucepan. Add 1/2 cup of heavy cream, 3 tablespoons of granulated sugar, and 1 tablespoon of cornstarch. Cook over medium heat, stirring frequently until the mixture thickens (about 5-7 minutes).

  3. Flavor It Up: Once thick, remove it from the heat and stir in the almond extract if you choose to add it. Let it cool slightly.

  4. Spr

    ead Over Ganache: Pour this creamy pistachio layer over the set ganache layer, smoothing it out evenly. Return it to the refrigerator to chill for another 30 to 45 minutes.

Step 5: Prepare the Top Ganache Layer

  1. Heat More Cream: In a clean saucepan, heat another 1/2 cup of heavy cream until it simmers.

  2. Mak

    e the Ganache: Pour the hot cream over another 100g of chopped dark chocolate and 1 tablespoon of butter. Stir until smooth and velvety.

  3. Top the Tart: Gently pour this chocolate ganache over the pistachio layer, smoothing the top with a spatula. Return the tart to the fridge once more to set the ganache.

ding" id="step-6-garnish-and-chill">Step 6: Garnish and Chill

  1. Add Pistachio Garnish: Once the tart has set (after at least an hour of chilling), you can garnish it by sprinkling chopped or whole roasted pistachios around the edge.

  2. Final Chill: Chill one last time for at least an hour. This step is crucial! It ensures that the tart slices cleanly.

ding" id="serving-suggestions-for-chocolate-pistachio-ganache-tart">Serving Suggestions for Chocolate Pistachio Ganache Tart

When it comes to serving this beautiful tart, there are many delightful ways to make it shine:

Feel free to let your creativity flow!

Pro Tips for Perfecting Your Chocolate Pistachio Ganache Tart

To elevate your tart-making game and achieve that perfect slice, here are some pro tips:

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  1. Measure Accurately: Use a kitchen scale for the chocolate and nuts for precision. Accurate measurements lead to consistent success!
  2. Chill Between Layers: Don’t skip chilling time between layers—it ensures each layer sets properly and maintains its distinct flavor and texture.
  3. Quality Ingredients Matter: Opt for high-quality dark chocolate and fresh pistachios. The flavor of these ingredients will showcase the dessert’s quality.
  4. Allow Tart to Come to Room Temperature: Before serving, let the tart sit at room temperature for 10-15 minutes. This enhances the flavor profiles.
  5. Use a Hot Knife for Slicing: Dip your knife in hot water, wipe it dry, and use it to cut through the tart. This technique creates cleaner cuts without dragging the filling.

Easy Variations for Chocolate Pistachio Ganache Tart

If you are looking to switch things up or add a personal twist to your tart, consider these easy variations:

ding" id="storage-tips-to-store-chocolate-pistachio-ganache-tart">Storage Tips to Store Chocolate Pistachio Ganache Tart

To keep your Chocolate Pistachio Ganache Tart as fresh and delicious as the day you made it, follow these storage tips:

Conclusion

The Chocolate Pistachio Ganache Tart stands as a testament to the delightful union of flavors—rich chocolate harmonizing beautifully with crunchy pistachios. Making this dessert may seem labor-intensive, but the joy and satisfaction it brings are more than worth the effort.

Not only will you im

press your guests, but you’ll also create lasting memories with each slice. So gather your ingredients, invite friends or family, and embark on this sweet baking adventure. You’ve got all the tools you need for a decadent success!

FAQs About Chocolate Pistachio Ganache Tart

1. Can I use a different type of chocolate?

Yes! While dark chocolate gives a rich flavor, you can use milk or white chocolate, but adjust the sweetness in such cases.

2. How long does the tart take to make?

The total time for preparation and chilling is about 4 hours, but active preparation time is around 1 hour.

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3. Is it possible to make this tart ahead of time?

Absolutely! You can prepare the tart a day in advance and keep it stored in the refrigerator until you’re ready to serve.

4. Can I substitute ingredients in the recipe?

Certainly! Feel free to substitute nuts or creams based on dietary needs or preferences, but be sure to consider how these changes might affect flavor and texture.

5. What can I serve with the tart?

This tart pairs nicely with ice cream, whipped cream, or fresh fruits like berries. It’s delicious and versatile!

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Embark on an irresistible dessert journey today; the Chocolate Pistachio Ganache Tart waits to bring joy to your table!

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