Chocolate Pistachio Tart

This Chocolate Pistachio Tart is a stunning, elegant dessert that brings together a crisp, buttery tart shell with a silky dark chocolate ganache and a salty-sweet pistachio finish. It’s the kind of showstopper that looks impressive but is surprisingly simple to make — perfect for dinner parties, holidays, or when you want something rich and refined.

Chocolate tart topped with chopped pistachios.
Clock symbol indicating preparation, baking, and chilling times

Prep – 25 minutes
Bake – 10 minutes
Chill – 2-3 hours

Illustration of a pie with a crimped crust and decorative slits on top.

10 slices
Ingredients

For the Crust:

  • 1½ cups (150g) chocolate cookie crumbs
  • ⅓ cup (75g) unsalted butter, melted

For the Filling:

  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark chocolate, chopped
  • ½ tsp vanilla extract
  • ⅓ cup (40g) shelled pistachios, chopped
Instructions
  • Preheat oven to 350°F (175°C).
  • Mix crust ingredients and press into a 9-inch tart pan. Bake 10 minutes. Cool.
  • Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth. Add vanilla.
  • Pour filling into crust and top with pistachios. Chill 2–3 hours before slicing.

Tips & Tricks

  • Use high-quality dark chocolate (60–70%) for a smooth, glossy ganache.

  • Toast your pistachios for deeper flavor before topping the tart.

  • For a shortcut, use a pre-baked tart shell — just be sure it’s sturdy enough to hold the filling.

  • Add a splash of orange liqueur or a pinch of cardamom to the ganache for a flavor twist.

  • Cut into thin slices — a little goes a long way thanks to its richness.

  • Pairs beautifully with espresso, dessert wine, or even a glass of champagne.

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