Dark Chocolate Pistachio Tart (Printable version)
Rich dark chocolate ganache in a crisp cocoa crust, topped with crunchy pistachios. A stunning French dessert.
# What you need:
→ Chocolate Tart Crust
01 - 1½ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ½ cup powdered sugar
04 - ¼ teaspoon fine sea salt
05 - ½ cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2–3 tablespoons cold water
→ Dark Chocolate Ganache Filling
08 - 9 oz high-quality dark chocolate (60–70% cocoa), finely chopped
09 - ¾ cup plus 2 tablespoons heavy cream
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon pure vanilla extract
→ Pistachio Topping
12 - ⅔ cup shelled pistachios, roughly chopped
13 - Flaky sea salt, to taste
# How To:
01 - In a large mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and fine sea salt until evenly blended.
02 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
03 - Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough just begins to come together, adding the remaining tablespoon of water if the dough feels too dry.
04 - Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm the butter.
05 - On a lightly floured surface, roll the chilled dough out to about ⅛ inch thickness. Carefully transfer it into a 9-inch tart pan, pressing it into the corners and up the sides. Trim any overhanging edges and prick the base several times with a fork. Refrigerate for 15 minutes.
06 - Preheat the oven to 350°F. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 8–10 minutes until the crust looks dry and set. Let cool completely in the pan.
07 - Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
08 - Stir the chocolate and cream together gently until completely smooth and glossy. Add the softened butter and vanilla extract, stirring until fully incorporated and the mixture has a silky sheen.
09 - Pour the ganache into the cooled tart shell, using an offset spatula to smooth the top into an even layer.
10 - Scatter the chopped pistachios evenly over the surface of the ganache. Finish with a light pinch of flaky sea salt if desired.
11 - Refrigerate the tart for at least 2 hours, or until the ganache is firmly set and the filling no longer jiggles when gently shaken.
12 - Remove the tart from the pan. Dip a sharp knife in hot water and wipe dry between each cut for clean, smooth slices. Serve chilled or at cool room temperature.
# Expert Advice:
01 -
- The contrast between that snapping chocolate crust and the silky ganache will make you close your eyes on the first bite, guaranteed.
- It looks like something from a Parisian patisserie window, yet the whole thing comes together with zero fancy equipment beyond a tart pan and patience.
02 -
- If the ganache looks split or greasy, you likely overheated the cream, but a splash of cold cream stirred vigorously can often bring it back from the brink.
- The tart shell must be completely cool before the ganache goes in, or the heat will melt the butter in the crust and create a soggy base.
03 -
- Rolling the dough between two sheets of baking paper prevents sticking and saves you from adding too much extra flour, which can make the crust tough.
- Chopping the chocolate very finely ensures the hot cream melts every last piece without needing to reheat the mixture.