Dark Chocolate Pistachio Tart (Print Version)
Silky dark chocolate ganache in a crunchy pistachio crust — an elegant French dessert for any occasion.
# What You Need:
→ Pistachio Crust
01 - 4.2 oz shelled unsalted pistachios
02 - 4.2 oz all-purpose flour
03 - 2 tbsp granulated sugar
04 - 1/4 tsp salt
05 - 3 oz unsalted butter, cold and cubed
06 - 1 large egg yolk
→ Dark Chocolate Ganache Filling
07 - 7 oz dark chocolate (60–70% cocoa), chopped
08 - 3/4 cup plus 1 tbsp heavy cream
09 - 1 oz unsalted butter, diced
10 - 1 tsp vanilla extract
→ Garnish
11 - 2 tbsp chopped pistachios
12 - Flaky sea salt to taste
# How To Make It:
01 - Preheat oven to 350°F. Position the rack in the center of the oven.
02 - Place shelled pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.
03 - Add the all-purpose flour, granulated sugar, and salt to the ground pistachios. Pulse several times until evenly combined.
04 - Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
05 - Add the egg yolk and pulse until the dough just begins to come together in clumps. Do not overwork.
06 - Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable base. Use the back of a measuring cup or your fingers to create an even, compact layer.
07 - Refrigerate the shaped crust for 20 minutes to firm up the butter and prevent shrinking during baking.
08 - Prick the chilled crust several times with a fork to allow steam to escape. Bake for 13 to 15 minutes until lightly golden brown. Set aside to cool completely.
09 - Pour the heavy cream into a small saucepan and warm over medium heat until it just begins to simmer around the edges. Do not let it boil.
10 - Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to soften.
11 - Add the diced butter and vanilla extract to the chocolate mixture. Stir gently in small circular motions starting from the center and working outward until the ganache is smooth, glossy, and completely emulsified.
12 - Pour the ganache into the fully cooled tart shell. Use an offset spatula to smooth the top and ensure an even layer.
13 - Refrigerate the tart for at least 3 hours, or until the ganache is firm and set throughout.
14 - Just before serving, sprinkle the top with chopped pistachios and a light scattering of flaky sea salt. Slice into wedges and serve chilled or at cool room temperature.
# Handy Tips:
01 -
- The pistachio crust alone is worth making, it shatters delicately and tastes nothing like a standard pastry shell.
- Ganache this silky requires no thermometer, no tempering, just patience while it sets.
- It looks wildly impressive but most of the four hours is hands off chilling time.
02 -
- If the ganache looks split or greasy, it likely got too hot, try whisking in a tablespoon of cold cream to bring it back together.
- The crust is fragile while warm, so let it cool completely before filling or it will crumble into the ganache.
- This tart tastes even better on day two when the flavors have had time to deepen and the crust has settled.
03 -
- Press the crust dough while it is still slightly crumbly, overworking it makes the shell dense instead of tender and short.
- Let the ganache sit undisturbed in the fridge, opening the door repeatedly to check on it slows the setting process considerably.