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Decadent Dark Chocolate Ganache Tart with Salted Pistachio Crust

A close-up slice of a rich chocolate pistachio tart showing a glossy ganache filling and a vibrant green pistachio crust.
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Make this elegant dark chocolate ganache tart featuring a rich, salted pistachio crust. This gourmet chocolate dessert provides a satisfying combination of deep chocolate flavor and nutty texture, perfect for special occasions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup shelled, unsalted pistachios, finely ground
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 10 ounces high-quality dark chocolate (70% cacao recommended), finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon sea salt (for sprinkling)
  • 1/4 cup shelled pistachios, roughly chopped (for garnish)

Instructions

  1. Prepare the Pistachio Crust: In a food processor, combine the flour, ground pistachios, sugar, and salt. Pulse until mixed. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water. Pulse just until the dough starts to come together. Do not overmix.
  3. Gather the dough, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges.
  5. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  6. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Let the crust cool completely on a wire rack.
  7. Make the Dark Chocolate Ganache Filling: Place the chopped dark chocolate in a heatproof bowl.
  8. In a small saucepan, heat the heavy cream until it just begins to simmer around the edges. Do not boil.
  9. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
  10. Add the 2 tablespoons of room temperature butter and the 1/4 teaspoon of sea salt to the chocolate mixture. Whisk slowly from the center outward until the ganache is smooth and glossy.
  11. Pour the warm ganache into the cooled pistachio crust. Gently tap the pan on the counter to release any air bubbles.
  12. Chill the tart for at least 4 hours, or until the ganache is firm.
  13. To serve, carefully remove the tart ring. Garnish the top with the roughly chopped pistachios before slicing.

Notes

  • For a richer flavor, use a chocolate with 72% cacao content.
  • If you prefer a nut-free crust, substitute the ground pistachios with almond flour or use a standard shortbread crust recipe.
  • This tart sets best when chilled overnight, allowing the flavors to fully meld.

Nutrition

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