Dark Chocolate Pistachio Tart (Printable)
Rich dark chocolate ganache in a cocoa pastry shell, topped with crunchy pistachios for an elegant finish.
# What You'll Need:
→ Chocolate Tart Crust
01 - 1½ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ¼ cup powdered sugar
04 - ¼ teaspoon fine sea salt
05 - ½ cup (1 stick) unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2–3 tablespoons cold water
→ Dark Chocolate Ganache Filling
08 - 9 ounces 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 (optional)
# Steps:
01 - In a large mixing bowl, whisk together the all-purpose 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 some pea-sized pieces remaining.
03 - Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough just begins to come together. If the dough feels too dry, add the remaining tablespoon of water. Shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - On a lightly floured surface, roll the chilled dough out to a 12-inch circle. Carefully transfer it into a 9-inch tart pan with a removable bottom. Press the dough firmly into the corners and up the sides. Trim any overhanging edges and prick the base all over with a fork. Refrigerate for 15 minutes.
05 - Preheat oven to 350°F. Line the chilled tart shell 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 to 10 more minutes until the crust looks dry and set. Let cool completely in the pan.
06 - Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Remove from heat immediately and pour the hot cream over the chocolate. Let stand for 2 minutes to melt, then stir gently from the center outward until smooth and glossy.
07 - Add the softened butter and vanilla extract to the ganache. Stir until fully incorporated and the mixture has a silky, uniform sheen.
08 - Pour the ganache into the fully cooled tart shell, spreading it into an even layer with an offset spatula.
09 - Scatter the chopped pistachios evenly over the surface of the ganache. Sprinkle lightly with flaky sea salt if desired.
10 - Refrigerate the tart for at least 2 hours until the ganache is firmly set. To serve, remove the tart from the pan and slice with a hot, dry knife for clean, sharp edges. Wipe the blade between cuts.
# Expert Tips:
01 -
- The cocoa laced pastry crust is so tender and chocolatey you will want to eat it entirely on its own.
- Ganache this silky makes people close their eyes when they take a bite, every single time.
- It looks like it came from a patisserie window but the process is surprisingly forgiving.
02 -
- Overworking the pastry dough will make the crust tough instead of tender, so stop mixing the moment it comes together.
- If the ganache seizes or looks grainy, your cream was too hot or the chocolate was not chopped finely enough, and a tablespoon of warm cream stirred in patiently can sometimes rescue it.
03 -
- Dust your rolling surface with cocoa powder instead of flour to avoid pale streaks on the dark pastry.
- Letting the ganache sit on the chocolate before stirring is not optional, because those two undisturbed minutes let the heat distribute evenly and prevent graininess.