Dark Chocolate Pistachio Tart (Printable Version)
A crunchy pistachio crust filled with silky dark chocolate ganache, chilled to perfection for an elegant French dessert.
# What You’ll Need:
→ Pistachio Crust
01 - 4.2 oz shelled unsalted pistachios
02 - 4.2 oz all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 oz unsalted butter, cold and cubed
06 - 1 large egg yolk
→ Dark Chocolate Ganache Filling
07 - 7 oz dark chocolate (60-70% cocoa), chopped
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1 oz unsalted butter, diced
10 - 1 teaspoon vanilla extract
→ Decoration
11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt (optional)
# Directions:
01 - Preheat oven to 350°F. Position the rack in the center of the oven.
02 - Place shelled pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.
03 - Add the all-purpose flour, granulated sugar, and salt to the ground pistachios. Pulse several times until evenly combined.
04 - Add the cold, cubed unsalted butter to the processor. Pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Add the egg yolk and pulse until the dough just begins to come together when pinched between your fingers.
06 - Transfer the dough to a 9-inch tart pan with a removable bottom. Press firmly and evenly across the base and up the sides to create a uniform crust.
07 - Refrigerate the pressed crust for 20 minutes to firm up the butter and prevent shrinking during baking.
08 - Prick the chilled crust several times with a fork to allow steam to escape. Bake for 13 to 15 minutes until lightly golden. Remove from the oven and let cool completely.
09 - Pour the heavy cream into a small saucepan and warm over medium heat until it just begins to simmer around the edges. Do not let it boil.
10 - Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to soften.
11 - Add the diced butter and vanilla extract to the bowl. Stir gently in small circular motions starting from the center outward until the ganache is smooth, glossy, and homogeneous.
12 - Pour the finished ganache into the completely cooled tart shell. Use an offset spatula to smooth the surface evenly.
13 - Refrigerate the tart for at least 3 hours, or until the ganache is fully set and firm to the touch.
14 - Sprinkle chopped pistachios and a pinch of flaky sea salt over the top just before serving. Slice into wedges and serve chilled.
# Quick Tips:
01 -
- The pistachio crust alone is worth making this for, it shatters delicately and tastes like something you would find in a Parisian shop window.
- The ganache sets into a texture so smooth it borders on ridiculous, and you barely need any technique to pull it off.
02 -
- Overmixing the pistachio paste in the food processor will release too much oil and make the crust greasy rather than crumbly and tender.
- Letting the ganache sit for those two minutes before stirring is the single step that determines whether you get a silky result or a grainy, separated mess.
03 -
- Test your tart pan by assembling it empty first because nothing is more heartbreaking than a beautiful tart you cannot cleanly remove from its mold.
- Avoid stirring the ganache vigorously once it is smooth because incorporating air bubbles will show on the surface and the filling will lose that mirror like finish.