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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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