Chocolate Pistachio Ganache Tart Recipe
If you’re searching for a dessert that’s pure decadence and bound to dazzle at any gathering, look no further than this Chocolate Pistachio Ganache Tart Recipe. This tart is a true showstopper, boasting a crisp chocolate shell filled with creamy chocolate ganache and a vibrant pistachio cream layer, all crowned with a second glossy ganache. It’s a treat that brings together rich flavor, nutty crunch, and stunning visual appeal—perfect for impressing your friends or indulging yourself!
Ingredients You’ll Need
While the ingredient list for this Chocolate Pistachio Ganache Tart Recipe may appear indulgent, each item plays a crucial role in shaping an unforgettable dessert experience. With thoughtfully chosen staples and a pop of pistachio color, every ingredient harmonizes to create luscious textures and stand-out flavors.
- All-purpose flour: The backbone of the tart shell, ensuring a sturdy and tender crust.
- Unsweetened cocoa powder: Adds deep chocolate intensity to the crust for a true chocolate lover’s bite.
- Unsalted butter (cold, cubed): Gives the shell its flaky, melt-in-your-mouth texture—use it straight from the fridge for best results.
- Powdered sugar: Sweetens the tart base and helps create a delicately crisp shell.
- Large egg yolk: Binds the dough and imparts a rich, golden color.
- Cold milk (1–2 tablespoons): Helps bring the dough together—add just as much as needed for a pliable pastry.
- Pinch of salt: Brightens the chocolate flavor and balances the sweetness.
- Heavy cream: Essential for the luscious ganache and rich pistachio layer, bringing both silkiness and body to the fillings.
- Dark chocolate (at least 60%, chopped): Provides smooth, bittersweet ganache layers—go for a quality chocolate you love to eat.
- Vanilla extract: Adds aromatic warmth to the chocolate ganache.
- Shelled unsalted pistachios: The star of the recipe, adding unforgettable color, flavor, and crunch.
- Whole milk: Gives creaminess to the pistachio layer while letting the nut’s natural sweetness shine.
- Granulated sugar: Gently sweetens the pistachio cream and enhances its nutty character.
- Cornstarch: Thickens the pistachio layer so it holds perfectly between ganache layers.
- Almond extract (optional): A touch amplifies the pistachio flavor for even more aromatic depth.
- Butter (for ganache): Makes the final chocolate layer ultra-shiny and smooth when slicing.
- Chopped or whole roasted pistachios (garnish): For a final flourish of texture, flavor, and vibrant green color.
How to Make Chocolate Pistachio Ganache Tart Recipe
Step 1: Make the Chocolate Tart Shell
Start by whisking together the flour, cocoa powder, powdered sugar, and salt in a bowl. Add the cubed cold butter, then use your fingertips or a pastry cutter to work it in until the mixture resembles coarse, sandy crumbs—don’t overwork! Add the egg yolk next. Mix in a tablespoon of milk at a time until the dough comes together; it should be cohesive but not sticky. Gently form it into a disc, wrap in plastic, and chill for at least 30 minutes. This rest is key—giving the dough a chance to hydrate ensures a tender, non-shrinking crust when baked.
Step 2: Blind Bake the Shell
Preheat your oven to 350°F (175°C). Roll out your chilled dough and gently press it into a 9-inch tart pan. Trim any overhang and prick the base with a fork. Line the shell with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment and bake for another 10 minutes. Let the crust cool completely—this step ensures your Chocolate Pistachio Ganache Tart Recipe holds its layers without a soggy base.
Step 3: Prepare the Bottom Ganache Layer
In a small saucepan, heat the heavy cream until it’s just beginning to simmer—don’t let it boil. Pour the cream over your chopped dark chocolate in a bowl and let it rest for 2 minutes to melt. Stir until velvety smooth, then stir in the vanilla extract and a pinch of salt. Pour the ganache into your cooled tart shell and chill for 30 minutes or until the layer is set—this forms that decadent chocolate base every tart dreams of.
Step 4: Make the Pistachio Cream Layer
Blend the shelled pistachios and milk in a blender or food processor until you get an even, creamy consistency. Pour this pistachio base into a saucepan, then add heavy cream, sugar, and cornstarch. Cook the mixture gently over medium heat, stirring constantly, until it thickens to a custardy state. Remove from the heat and stir in almond extract if you like a subtle marzipan note. Allow to cool for 5 to 10 minutes, then fold in a third cup of whole roasted pistachios. Spread the pistachio cream evenly over the set ganache layer, and chill again, about 30 to 45 minutes—it’s worth every minute, trust me.
Step 5: Prepare the Top Ganache Layer
One last round of chocolate bliss! Heat the heavy cream in a small pot until it’s just ready to simmer. Pour it over the remaining chopped chocolate and a tablespoon of butter. Stir until everything’s fully melted and the mixture is luxuriously glossy. Pour over the pistachio layer and gently smooth with a spatula. This crowning ganache seals in the nutty goodness below and adds a mesmerizing sheen.
Step 6: Garnish and Chill
Almost there! Sprinkle chopped or whole roasted pistachios around the tart’s edge, or go wild and cover the whole top if you’re feeling festive. Place the tart in the fridge for at least an hour (overnight is fabulous if you can stand waiting)—this final chill ensures all the layers set perfectly and slice like a dream. Now your Chocolate Pistachio Ganache Tart Recipe is photo-worthy and ready to wow!
How to Serve Chocolate Pistachio Ganache Tart Recipe
Garnishes
A tart this gorgeous deserves thoughtful garnishing! Sprinkle chopped pistachios for an elegant touch or arrange whole pistachios in concentric circles for dramatic flair. Edible gold leaf or dusting a bit of cocoa powder adds even more sophistication. For extra wow, finish with a light drizzle of dark chocolate or scatter a few rose petals if you want to lean into a Middle Eastern vibe.
Side Dishes
This Chocolate Pistachio Ganache Tart Recipe is rich and indulgent, so keep your sides simple. A bowl of lightly sweetened whipped cream, a scoop of vanilla or pistachio gelato, or a platter of fresh raspberries or strawberries make perfect companions. If you’re feeling festive, serve slices with espresso or a small glass of dessert wine to complement the deep chocolate and earthy pistachio flavors.
Creative Ways to Present
For a dinner party, slice the tart into thin wedges and place each on delicate plates with a small mound of cream and a few berries. For a buffet, cut the tart into small bars or bite-sized squares for chic, hand-held treats. Or try layering individual tartlets using mini tart shells for sophisticated, personalized desserts that guests can easily pick up and admire.
Make Ahead and Storage
Storing Leftovers
This tart keeps beautifully! Store any leftover slices in an airtight container in the refrigerator. The flavors deepen overnight, and the crust stays delightfully crisp for up to three days—if it lasts that long!
Freezing
Your Chocolate Pistachio Ganache Tart Recipe actually freezes very well. Wrap the whole tart or individual slices tightly in plastic wrap and foil, and store in the freezer for up to one month. Thaw overnight in the refrigerator before serving, and the texture will still be luscious and fresh.
Reheating
While this tart is designed to be enjoyed chilled or at cool room temperature, if you prefer a slightly softer ganache, let slices sit out for about 15–20 minutes before enjoying. Avoid microwaving, as high heat can cause the ganache to break and the crust to lose its snap.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will create a sweeter, creamier ganache, which can be delightful if you prefer a milder chocolate flavor. Just keep in mind that it will make the overall tart a bit sweeter, so you might want to reduce the sugar in the pistachio layer slightly for balance.
Do I need to toast the pistachios?
Toasting the pistachios is optional but highly recommended, as it really enhances their flavor and gives the tart an irresistible crunch. Simply spread them on a baking sheet and roast at 350°F (175°C) for 5–7 minutes, then let cool before using.
Can I make this tart ahead of time?
Yes! The Chocolate Pistachio Ganache Tart Recipe is perfect for making ahead. Prepare it the day before your event and keep it chilled—the flavors meld beautifully, and the structure actually improves overnight.
How should I slice the tart for clean layers?
For picture-perfect slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts. This helps the knife slide through each layer cleanly without cracking the ganache or crushing the crust.
Is this tart gluten-free?
As written, the recipe includes all-purpose flour, which contains gluten. However, you can experiment with a 1-to-1 gluten-free baking flour blend for the tart shell. Make sure all other ingredients are gluten-free as well, and you’ll have a stunning gluten-free version!
Final Thoughts
If you want to turn dessert into an occasion, this Chocolate Pistachio Ganache Tart Recipe is the one to bake. With each bite offering a cascade of textures and gourmet flavors, this tart is an edible love letter to chocolate and pistachio fans alike. Gather your ingredients, invite some friends, and treat yourself to a slice of something truly special. I know you’ll fall in love with this one just as much as I have!
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Chocolate Pistachio Ganache Tart Recipe
- Total Time: 3 hours
- Yield: 1 9-inch tart 1x
- Diet: Vegetarian
Description
Indulge in the decadent layers of this Chocolate Pistachio Ganache Tart. A rich cocoa tart shell filled with luscious dark chocolate ganache, creamy pistachio layer, and topped with more chocolate ganache, all garnished with crunchy pistachios. This impressive dessert is a perfect blend of flavors and textures.
Ingredients
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
- MAKE THE CHOCOLATE TART SHELL: In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add the cubed cold butter and blend until the mixture resembles coarse crumbs. Mix in the egg yolk, then add cold milk until the dough comes together. Chill the dough, then roll out and press into a tart pan. Bake as directed.
- BLIND BAKE THE SHELL: Preheat oven and prepare the crust. Bake with weights, then without until fully cooked. Let cool.
- PREPARE THE BOTTOM GANACHE LAYER: Heat cream, pour over chocolate, add vanilla and salt. Pour into the cooled tart shell and chill.
- MAKE THE PISTACHIO CREAM LAYER: Blend pistachios and milk, then cook with cream, sugar, and cornstarch until thickened. Fold in roasted pistachios, spread over ganache, and chill.
- PREPARE THE TOP GANACHE LAYER: Heat cream, pour over chocolate and butter, stir until smooth. Pour over pistachio layer.
- GARNISH AND CHILL: Decorate with pistachios, chill before serving.
Notes
- For best results, use good quality dark chocolate for a rich flavor.
- You can customize the tart by adding a sprinkle of sea salt on top for a sweet and salty contrast.
- Ensure each layer is properly chilled before adding the next for clean layers.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 15g
- Sodium: 90mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Chocolate Pistachio Ganache Tart, Dessert Recipe, Chocolate Tart, Pistachio Cream, Ganache Tart
