Chocolate Pistachio Ganache Tart

This Chocolate Pistachio Ganache Tart is my special treat when I want to impress guests without fussing over complicated techniques. It brings together rich chocolate and nutty pistachios in layers that are decadent but surprisingly approachable in a home kitchen.

I first made this tart for a friend’s birthday and it quickly became a requested dessert for holidays and gatherings because of its stunning look and irresistible flavor.

Ingredients

• All-purpose flour: is the base for the tart shell picking a fresh finely milled brand helps with a tender crust
• Unsweetened cocoa powder: gives a deep chocolate note choose a vibrant unsweetened variety for the best color and taste
• Cold unsalted butter: adds richness and flakiness keeping it cold is crucial to avoid greasy dough
• Powdered sugar: blends smoothly for a tender crumb fresh and lump-free is best
• Large egg yolk: binds the dough and enriches flavor
• Cold milk: is added sparingly to bring the dough together without making it sticky
• Pinch of salt: balances sweetness and enhances chocolate notes
• Heavy cream: is essential in both ganache layers for smoothness and richness use full fat for best results
• Dark chocolate: of at least 60% cocoa provides intense flavor and smooth melting quality chocolate makes a noticeable difference
• Vanilla extract: adds warmth and depth to the bottom ganache
• Shelled unsalted pistachios: for the creamy layer fresher or raw nuts give a brighter flavor
• Granulated sugar: sweetens the pistachio cream just right not overpowering
• Cornstarch: thickens the pistachio custard keeping it smooth and creamy
• Almond extract: is optional but boosts the nutty character wonderfully
• Butter: in the top ganache adds shine and silkiness on the surface
• Extra roasted pistachios: for garnish add texture and a colorful finish

Instructions

Make The Chocolate Tart Shell:

In a bowl whisk the flour cocoa powder powdered sugar and salt to combine well. Add the cold diced butter and rub it into the dry ingredients with your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Mix in the egg yolk then drizzle cold milk one tablespoon at a time working gently to bring the dough together. Avoid overworking. Form into a flat disc wrap tightly with plastic and chill for at least thirty minutes to firm up the dough.

Blind Bake The Shell:

Preheat your oven to 350 degrees Fahrenheit. Roll the chilled dough on a lightly floured surface to fit a nine-inch tart pan. Press the dough evenly into the pan trimming excess and prick the base with a fork to prevent bubbles. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for fifteen minutes then carefully remove weights and parchment and bake another ten minutes until firm. Cool completely on a wire rack before filling.

Prepare The Bottom Ganache Layer:

Gently heat the heavy cream in a small saucepan just until it simmers. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for two minutes to melt. Stir consistently until smooth and glossy. Mix in vanilla extract and a pinch of salt. Pour this luscious ganache into the cooled tart shell spreading evenly. Chill for about thirty minutes until set.

Make The Pistachio Cream Layer:

In a blender or food processor combine the shelled pistachios with whole milk processing until silky smooth. Pour the mixture into a saucepan then stir in heavy cream sugar and cornstarch. Cook over medium heat stirring constantly until you get a thick custard consistency that coats the back of a spoon. Remove from heat and stir in almond extract if using. Let it cool for at least five minutes then gently fold in about one-third cup of chopped roasted pistachios. Spread this creamy layer evenly over the set ganache and chill the tart for another thirty to forty-five minutes.

Prepare The Top Ganache Layer:

Heat cream in a saucepan until it just begins to simmer. Pour over chopped chocolate and butter in a bowl allowing it to melt for a minute then stir until completely smooth and shiny. Carefully pour this final ganache layer over the pistachio cream spreading gently with a spatula to smooth the surface.

Garnish And Chill:

Decorate the tart’s edge with chopped or whole roasted pistachios giving it elegant texture and color. Chill the tart for at least one hour before slicing to let all layers finish setting perfectly.

I adore the pistachio cream because it adds a different texture and nutty flavor that playfully contrasts the dense chocolate ganache. This tart reminds me of holiday dinners growing up where sharing a beautiful dessert was the best part of the evening.

Storage Tips

Store the tart covered in the refrigerator for up to four days. Because of the cream layers it is best eaten within this time frame to enjoy fresh textures. Bring it out a few minutes before serving to soften the ganache slightly.

Ingredient Swaps

If dark chocolate is not available use a high quality bittersweet chocolate as a substitute. Cream can be replaced with coconut cream for a dairy free version but expect a slight change in richness and taste. Almond extract can be swapped or omitted with a hint of orange zest for a fresh twist.

Serving Ideas

This tart pairs beautifully with a cup of rich coffee or a glass of dessert wine. Serve slices garnished with whipped cream or a drizzle of honey to add light sweetness. Fresh berries on the side add a pop of color and balance the richness.

Pour ganache layers carefully to keep nice clean lines and avoid mixing textures.

Frequently Asked Recipe Questions

→ What type of chocolate is best for the ganache layers?

Dark chocolate with at least 60% cocoa content is recommended to provide a rich, balanced flavor that complements the pistachio cream.

→ How do I ensure the tart shell is crisp and flaky?

Using cold cubed butter and chilling the dough before baking helps create a tender, flaky crust. Blind baking with weights prevents shrinking and ensures an even bake.

→ Can I substitute the pistachio layer with another nut?

Yes, alternates like almonds or hazelnuts can be blended and cooked similarly, though pistachios offer a unique flavor and color contrast that works best here.

→ What is the purpose of cornstarch in the pistachio layer?

Cornstarch acts as a thickening agent, giving the pistachio cream a custard-like consistency that holds well between the ganache layers.

→ How long should the tart chill before serving?

Chilling for at least one hour after assembly allows the ganache and pistachio layers to set fully, making slicing easier and enhancing flavor melding.