Print

Chocolate Pistachio Ganache Tart

Chocolate Pistachio Ganache Tart Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a dessert that perfectly balances elegance and indulgence, the Chocolate Pistachio Ganache Tart is your answer. This exquisite tart features a delicate cocoa pastry shell, layered with a rich dark chocolate ganache and creamy pistachio filling. Each bite delights the palate with an irresistible combination of flavors and textures — from the crunchy nuts on top to the smooth, velvety layers below. It’s not just a treat; it’s a stunning centerpiece for any gathering, sure to impress friends and family alike. Whether served at special occasions or cozy family dinners, this delectable dessert is bound to earn you rave reviews!

Ingredients

Scale
  • 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
  • 1/2 cup (120ml) heavy cream
  • 100g dark chocolate (at least 60%), chopped
  • 1 teaspoon vanilla extract
  • 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)
  • 1/2 cup (120ml) heavy cream
  • 100g dark chocolate, chopped
  • 1 tablespoon butter
  • Chopped or whole roasted pistachios

Instructions

  1. Make the cocoa pastry shell by mixing flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in cold butter until crumbly. Add egg yolk and cold milk to form dough. Chill.
  2. Preheat oven to 350°F (175°C). Roll out chilled dough and press into tart pan. Blind bake for 15 minutes until set; cool completely.
  3. For the bottom ganache, heat heavy cream until simmering, pour over chopped dark chocolate, let sit, then stir until smooth. Pour into cooled tart shell; chill until set.
  4. For the pistachio layer, blend shelled pistachios with whole milk until smooth. Cook with heavy cream, sugar, and cornstarch over medium heat until thickened. Remove from heat; fold in roasted pistachios before spreading over ganache layer.
  5. Prepare top ganache by heating cream and pouring over chopped dark chocolate with butter; stir until glossy. Pour over pistachio layer and smooth out.
  6. Garnish with chopped or whole roasted pistachios and chill for at least an hour before serving.

Nutrition

Find it online: https://recipeswithrachel.com/chocolate-pistachio-ganache-tart-recipe/