This Decadent Chocolate Pistachio Tart with Ganache is a luxurious dessert that masterfully balances rich chocolate and the subtle crunch of toasted pistachios. Featuring a crisp cocoa tart crust, a silky ganache center, and a hint of honey, this tart is an elegant treat for any special occasion or indulgent evening.
Why You’ll Love This Recipe
This tart offers deep chocolate flavor with a refined texture that’s both tender and crisp. The ganache is silky and luscious, perfectly contrasted by the nutty pistachio-studded crust. The use of honey adds a delicate sweetness that enhances the dark chocolate. It’s easy to make, yet impressively decadent, and ideal for dinner parties, holiday gatherings, or a sophisticated dessert table.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
1½ cups all-purpose flour
-
¼ cup cocoa powder
-
½ cup powdered sugar
-
½ cup unsalted butter, cold and cubed
-
1 large egg yolk
-
1 teaspoon vanilla extract
-
½ cup shelled pistachios, chopped
-
1 cup heavy cream
-
8 ounces dark chocolate, chopped
-
2 tablespoons honey
-
A pinch of salt
directions
-
Prepare the Crust
Preheat oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. -
Form the Dough
Stir in the egg yolk and vanilla extract. Mix just until the dough comes together. -
Shape and Bake
Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the base and sides. Sprinkle chopped pistachios evenly over the crust. Bake for 15 minutes. Let the tart crust cool completely in the pan. -
Make the Ganache
Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add chopped dark chocolate, honey, and a pinch of salt. Let sit for 1 minute, then stir until smooth and glossy. -
Fill and Set the Tart
Pour the ganache into the cooled tart shell and spread evenly. Refrigerate for at least 2 hours, or until fully set.
Servings and timing
Yields: 10 servings
Prep time: 25 minutes
Baking time: 15 minutes
Total time: 2 hours 40 minutes (including cooling and setting)
Approximate calories per serving: 300 kcal
Variations
-
Add Orange Zest: Mix a teaspoon of orange zest into the ganache for a citrus twist.
-
Use Milk Chocolate: Swap dark chocolate for milk chocolate for a sweeter flavor.
-
Top with Whipped Cream: Add a dollop of whipped cream to each slice for extra indulgence.
-
Add Sea Salt Flakes: Sprinkle sea salt flakes over the ganache before chilling for a sweet-salty finish.
-
Nut-Free Option: Omit pistachios or replace them with sunflower seeds for a nut-free variation.
storage/reheating
Store the tart in the refrigerator, covered, for up to 4 days. For best texture, let it sit at room temperature for 15 minutes before serving. The tart is not suitable for freezing due to the ganache texture. This dessert is best enjoyed chilled or slightly softened, and does not require reheating.
FAQs
Can I make the crust ahead of time?
Yes, you can bake the crust a day ahead. Let it cool completely and store it covered at room temperature.
What type of dark chocolate is best for ganache?
Use good-quality dark chocolate with 60–70% cocoa content for a rich, smooth ganache.
Can I use a store-bought crust?
You can, but a homemade crust offers better flavor and texture, especially with the added pistachios.
Can I use pistachio butter in the filling?
Yes, swirl a small amount into the ganache before setting for an extra nutty flavor.
Is this tart overly sweet?
No, the honey and dark chocolate provide a balanced sweetness that is not overpowering.
How do I prevent the crust from shrinking?
Avoid overworking the dough and press it gently into the pan without stretching. Chilling the dough before baking can also help.
Can I use honey substitutes?
Yes, maple syrup or agave syrup can be used in place of honey, though the flavor will vary slightly.
Can I make this tart gluten-free?
Yes, use a 1:1 gluten-free flour blend for the crust.
Should I toast the pistachios?
Toasting enhances their flavor. You can lightly toast them in a dry pan before chopping.
Can I add a layer of jam?
A thin layer of orange or raspberry jam beneath the ganache pairs beautifully with the chocolate.
Conclusion
This Decadent Chocolate Pistachio Tart with Ganache is a refined dessert that blends rich chocolate and nutty textures with ease. Elegant, simple, and bursting with flavor, it’s a dessert that’s equally at home at formal events or enjoyed in quiet indulgence. Serve chilled for a perfect, unforgettable finish.
Print
Decadent Chocolate Pistachio Tart with Ganache
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking + No-Bake Ganache
- Cuisine: European-Inspired
Description
This Decadent Chocolate Pistachio Tart with Ganache combines a rich cocoa crust with a silky dark chocolate ganache and crunchy pistachios. Elegant yet simple, it’s a perfect make-ahead dessert for dinner parties, celebrations, or indulgent nights in.
Ingredients
Chocolate Tart Crust:
-
1 1/2 cups all-purpose flour
-
1/4 cup cocoa powder
-
1/2 cup powdered sugar
-
1/2 cup unsalted butter, cold and cubed
-
1 large egg yolk
-
1 tsp vanilla extract
-
1/2 cup shelled pistachios, chopped
Chocolate Ganache Filling:
-
1 cup heavy cream
-
8 oz dark chocolate, chopped
-
2 tbsp honey
-
A pinch of salt
Instructions
-
Prepare Tart Crust:
-
Preheat oven to 350°F (175°C).
-
In a bowl, combine flour, cocoa powder, and powdered sugar.
-
Add cubed butter and blend until mixture resembles coarse crumbs.
-
Mix in egg yolk and vanilla until dough just comes together.
-
Press dough into a 9-inch tart pan with removable bottom, covering base and sides evenly.
-
Sprinkle chopped pistachios over the base.
-
Bake for 15 minutes. Let cool completely.
-
-
Make Ganache Filling:
-
Heat cream in a small saucepan until simmering.
-
Remove from heat; add chocolate, honey, and salt.
-
Let sit 1 minute, then stir until smooth and glossy.
-
-
Assemble & Chill:
-
Pour ganache into the cooled crust. Spread evenly.
-
Refrigerate at least 2 hours or until set.
-
Notes
-
Use high-quality dark chocolate (60–70%) for best flavor and texture.
-
Garnish with additional chopped pistachios or edible gold for an elegant finish.
-
Tart can be made 1 day ahead and stored in the fridge.
Your email address will not be published. Required fields are marked *