Choc Pistachio Tart (Printable Version)

Layers of cocoa pastry, dreamy pistachio cream, glossy ganache, and toasted pistachios finished with a chocolate shine.

# What You'll Need:

→ Chocolate Tart Shell

01 - Pinch of salt
02 - 1–2 tablespoons cold milk
03 - 1 large egg yolk
04 - 1/3 cup powdered sugar
05 - 1/2 cup unsalted butter, keep it cold and cut into cubes
06 - 1/4 cup unsweetened cocoa powder
07 - 1 1/4 cups all-purpose flour

→ Bottom Ganache Layer

08 - Pinch of salt
09 - 1 teaspoon vanilla extract
10 - 100g dark chocolate (60% cocoa or higher), chop first
11 - 1/2 cup heavy cream

→ Pistachio Layer

12 - 1/2 teaspoon almond extract (skip if you want)
13 - 1 tablespoon cornstarch
14 - 3 tablespoons granulated sugar
15 - 1/2 cup heavy cream
16 - 1/4 cup whole milk
17 - 1 cup pistachios, shelled and unsalted, plus more to sprinkle on top

→ Top Ganache Layer

18 - 1 tablespoon butter
19 - 100g dark chocolate, chopped up
20 - 1/2 cup heavy cream

→ Garnish

21 - Use roasted pistachios, either chopped or kept whole

# Step-by-Step Guide:

01 - Wrap up the dough and pop it in the fridge for at least half an hour. To make the dough, dump in your egg yolk and splash in cold milk (a spoonful at a time) until things come together nicely. Before that, use your hands or a pastry tool to crumble the cold butter into the dry mix of cocoa powder, flour, powdered sugar, and salt, so it turns crumbly.
02 - Let your shell cool down all the way before you start filling it. After you bake for 10 more minutes with the parchment and weights gone, remove those. Start by rolling out your cooled dough, pressing it into a 9-inch tart pan, snipping off the extras, and poking the bottom with a fork. Slap on some parchment and add pie weights (beans work, too). Bake at 350°F (175°C) for 15 minutes.
03 - Wait about half an hour while the ganache chills in the tart shell, or until it's set. To make it, pour super warm cream (don’t let it boil) over the dark chocolate. Let it sit a couple of minutes, then stir until it’s creamy. Mix in salt and vanilla, then spread into your cooled shell.
04 - Smear the thick pistachio cream all over your set chocolate layer. Toss into the fridge for around 30 or 45 minutes. When making the cream, put the pistachios and milk in a blender till smooth. Cook this in a saucepan with sugar, cream, and cornstarch over medium, swirling it till it thickens like pudding. Take it off the heat, splash in almond extract if you want, and let it cool a few minutes. Mix in about 1/3 cup more roasted pistachios before spreading the layer.
05 - Carefully flood the pistachio layer with the glossy ganache, smoothing with a spatula. Just pour hot cream over chocolate and butter, then stir until silky before you do that.
06 - Toss whole or chopped pistachios around the edge for a pretty finish. Chill it at least an hour, so you’ll actually get nice layers when slicing.

# Additional Notes:

01 - The pistachio cream turns out extra creamy if you blitz it with a strong blender and strain if it’s gritty. Making this treat the day before lets the layers set and slicing works better.

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