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I always whip up this chocolate pistachio ganache tart when I want to wow everyone at the table. The intense chocolate shell, the creamy ganache, and that irresistible pistachio layer all come together for a treat that’s both rich and nutty. The crunchy roasted pistachios on top make every bite a mix of smooth and crispy goodness you won’t forget.
Decadent Ingredients
- Powdered sugar: brings a gentle sweetness to the pastry and helps keep it soft Give it a good sift so no lumps sneak in
- Cold milk: pulls the dough together Just splash in enough so the mix is smooth and easy to handle
- Pinch of salt: makes each layer pop Sea salt is best for maximum flavor
- Butter: finishing touch for ganache at the top real butter adds that beautiful shine
- Almond extract: optional It’ll boost the nutty smell if you’re into that
- Dark chocolate: pick a bar with at least 60% cocoa Real eating chocolate is perfect
- Shelled unsalted pistachios: for both crunch and sweet nutty taste Fresh green ones add great color
- Cornstarch: thickens the pistachio bit so it’s custardy always make sure yours isn’t clumpy or old
- Whole milk: makes the pistachio part extra rich
- All purpose flour: main thing for structure and a crisp tart shell Use fresh flour for best crunch
- Granulated sugar: sweetness for the fillings
- Heavy cream: what makes the ganache so smooth and silky Go for the full-fat carton for super creamy results
- Large egg yolk: adds depth of flavor and brings the dough together Big, bright yolks are ideal
- Roasted pistachios for garnish: you can use whole for a fancy look or chop ’em for fun texture
- Unsweetened cocoa powder: gives the shell that dark chocolate taste Dutch style makes a richer color
- Unsalted cold butter: flaky pastry depends on cold butter Work fast to keep it chilled
- Vanilla extract: gives a warm finish that smooths out the chocolate flavors
Simple Step-by-Step Directions
- Chill and Garnish:
- Gently press roasted pistachios along the tart’s edge to dress it up a bit Pop the tart in your fridge for at least one hour so the layers get firm. When it’s time to slice, heat up your knife for real clean cuts
- Finish with Top Ganache:
- Heat up your heavy cream just to a simmer and pour it all over chopped chocolate and butter. Stir until everything’s melted and the ganache has a glossy look. Spread over the pistachio layer with a spatula so it’s totally even
- Blend and Cook the Pistachio Cream Layer:
- Add shelled pistachios and whole milk to a good blender and blitz until almost creamy. Strain out any gritty bits if you like it extra smooth. Move this to a small pot and add heavy cream, cornstarch, and sugar. Stir as it heats on medium, always scraping the pot so nothing sticks. When it thickens and simmers like pudding (about five to six minutes), take it off the heat. Blend in almond extract if you want and toss in whole roasted pistachios for crunch. Layer this gently on your chilled ganache
- Make the Bottom Ganache Layer:
- Warm up heavy cream until it just starts to bubble, pour over chopped dark chocolate, and let it chill for two minutes. Stir slowly (start in the middle for best results) until the chocolate melts all the way and everything’s shiny. Toss in a splash of vanilla and a little salt, mix again, and pour into the shell. Pop in the fridge for about half an hour until set
- Blind Bake the Tart Shell:
- Preheat to 350 degrees then roll your cooled dough between two sheets of parchment so it’s about a quarter inch thick. Slide into a nine inch tart pan, trim the edges, and press it down—don’t forget the corners. Poke the bottom with a fork, line with parchment, and fill with beans or pie weights. Bake for fifteen minutes, pull the weights and parchment, then bake another ten minutes until just set. Let cool before the next step
- Prepare the Dough:
- Mix flour, cocoa, powdered sugar, and salt together so it’s all even. Add cold butter cubes and quickly rub them in with your fingers until it looks sandy. Drop in the egg yolk and blend, then drizzle cold milk bit by bit until a soft dough comes together—not sticky. Flatten into a disk, wrap it up, and chill it at least half an hour, so rolling’s a breeze later
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Pistachios totally win me over every time. Their bright green color and natural sweetness always bring back memories of baking with my grandma. She loved them on cookies and even sprinkled them on ice cream. It’s why pistachios are the heart of this tart for me now
How to Store It
Keep your finished tart in the fridge. Just cover loosely with plastic so it stays fresh. You’ll get about three days of good eating this way. Freezing the finished tart? Nah—the creamy parts might go weird. But you can bake the crust, wrap it up, and freeze that for later if you want to prep ahead
Switch Ups
No shelled pistachios? Lightly toasted hazelnuts or almonds work too and shake up the flavor. Skip the almond extract if you want things simpler. For a gluten-free shell, sub in almond and oat flours but throw in extra butter so it holds together
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Ways to Serve
This tart can totally be the centerpiece for a holiday spread or a sweet date night ending. Add a scoop of whipped cream or a splash of raspberry sauce on top. Slice it chilled—run your knife under hot water to make those cuts super nice
Sweet Traditions
Bringing chocolate and pistachio together is such a classic move in Italy—you see it in pastries and gelato all over. Nuts in desserts go way back, and the layers in this tart always remind me of old-school European bakery treats. Makes me dream of serving it outside at sunset
FAQs About the Recipe
- → How can I make the pistachio part really smooth?
Blend the pistachios in a super strong blender, then strain your mix till it’s nice and fine. That’ll turn the center creamy like pudding.
- → Which chocolate should I pick for the ganache?
Go for dark chocolate with at least 60% cocoa. It packs a deep flavor and makes your ganache turn out extra silky.
- → Is it okay to prep this in advance?
You bet. Put it together the night before, cover it well, and let it chill in your fridge so it stays fresh and the layers set up just right.
- → What’s the trick for keeping the crust crisp?
Make sure to bake the shell all the way and let it cool off before you fill it. That way the crust doesn’t get soggy under the toppings.
- → Best way to finish it off before serving?
Right before you bring it to the table, toss some roasted pistachios—chopped or whole—around the edges. It looks great and adds crunch.