Layered Chocolate Pistachio Tart

Category: Sweet Treats for Any Occasion

This elegant tart features multiple decadent layers, beginning with a cocoa pastry shell that provides the perfect crisp foundation. The bottom ganache layer delivers intense chocolate flavor, while the middle pistachio cream adds nutty richness and beautiful contrast. Topped with another glossy layer of chocolate and garnished with whole pistachios, this dessert balances sophisticated flavors and textures. Though requiring several steps, each component can be prepared in stages, making this impressive dessert manageable for home bakers. The combination of chocolate and pistachio creates a remarkable flavor profile that's both familiar and unique.

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Updated on Thu, 03 Jul 2025 15:48:56 GMT
A slice of chocolate cake with almonds on top. Save
A slice of chocolate cake with almonds on top. | recipesbylena.com

This chocolate pistachio ganache tart transforms simple ingredients into an elegant dessert with distinct layers of flavor and texture. The cocoa pastry shell provides the perfect foundation for rich chocolate ganache, creamy pistachio filling, and a glossy chocolate topping that creates a stunning visual presentation.

I first created this tart for my sister's birthday dinner and the combination of chocolate and pistachio was such a hit that it's now requested at every family gathering. The contrasting layers always impress guests who can't believe it was made at home.

Ingredients

For the Chocolate Tart Shell

  • All purpose flour: Creates the perfect tender yet sturdy base for all those luscious fillings
  • Unsweetened cocoa powder: Adds depth and intensifies the chocolate experience throughout each bite
  • Cold butter: Cubed for easier incorporation ensures a flaky tender crust
  • Powdered sugar: Provides sweetness without grittiness for a more refined texture
  • Large egg yolk: Binds everything together while adding richness
  • Cold milk: Helps bring the dough together without overworking
  • Pinch of salt: Enhances all the flavors and balances sweetness

For the Bottom Ganache Layer

  • Heavy cream: With high fat content creates the silkiest texture
  • Dark chocolate: With at least 60% cocoa solids delivers intense flavor without excessive sweetness
  • Vanilla extract: Enhances the chocolate notes beautifully
  • Pinch of salt: Balances and amplifies the chocolate flavor

For the Pistachio Layer

  • Unsalted shelled pistachios: Provide the signature nutty flavor and gorgeous green color
  • Whole milk: Adds creaminess while helping blend the pistachios smoothly
  • Heavy cream: Creates luxurious richness in the pistachio custard
  • Granulated sugar: Balances the natural bitterness of pistachios
  • Cornstarch: Stabilizes and thickens the custard for perfect slicing
  • Almond extract: Optional but enhances the nutty flavor profile wonderfully

For the Top Ganache Layer

  • Heavy cream: Creates a pourable yet firm set ganache
  • Dark chocolate: Adds the perfect finishing touch of bittersweet flavor
  • Butter: Creates that beautiful glossy shine and improves texture

Step-by-Step Instructions

Prepare the Chocolate Pastry

Step 1:
Combine the dry ingredients first by whisking flour, cocoa powder, powdered sugar and salt until evenly distributed. Add cold cubed butter and work quickly with fingertips until the mixture looks like coarse sand with some pea sized pieces remaining for flakiness. Mix in egg yolk which adds richness and helps bind everything together. Add cold milk gradually just until the dough comes together without becoming sticky. Form into a disc shape which makes rolling easier later and wrap tightly before chilling for at least 30 minutes to relax the gluten and firm up the butter.

Blind Bake to Perfection

Step 2:
Preheat your oven to ensure even baking. Roll the chilled dough evenly to about 1/8 inch thickness working from the center outward. Carefully transfer to your tart pan by rolling the dough around your rolling pin then unrolling over the pan. Press gently into corners without stretching the dough which would cause shrinkage. Trim excess dough by rolling your pin across the top of the pan. Prick the base thoroughly with a fork to prevent bubbling. Line with parchment and add weights to maintain the shape during baking. After the initial baking remove weights to allow the bottom to crisp up completely. Cool fully before filling to prevent soggy bottom.

Create the Foundation Layer

Step 3:
Heat cream gently watching carefully for tiny bubbles around the edge without letting it boil fully which could burn. Pour over chopped chocolate ensuring all pieces are submerged. Let stand without stirring allowing the hot cream to melt the chocolate fully. After two minutes stir from the center outward with a silicone spatula until completely smooth and glossy. Add vanilla and salt which enhance the chocolate flavor. Pour immediately into cooled tart shell and spread evenly to create a level foundation. Chill until completely set which prevents layers from mixing.

Craft the Pistachio Layer

Step 4:
Process pistachios and milk until extremely smooth which may take several minutes depending on your blender strength. Transfer to a saucepan and add remaining ingredients. Cook over medium heat stirring constantly with a wooden spoon or heat resistant spatula to prevent burning. Watch for thickening which happens rather quickly once the mixture reaches a certain temperature. You'll know it's ready when it coats the back of a spoon and a finger drawn through leaves a clear path. Cool slightly before spreading over the set chocolate layer. The slight cooling prevents melting the ganache underneath while still being spreadable.

Top with Glossy Ganache

Step 5:
Prepare the final ganache layer using the same method as the base layer but with the addition of butter which creates an extra glossy finish. Heat cream to just below simmering watching for those telltale bubbles around the edge. Pour over chocolate and butter letting stand briefly before stirring. Pour this ganache very gently over the pistachio layer using the back of a spoon to guide it and prevent it from breaking through the pistachio layer. Smooth carefully with an offset spatula dipped in hot water for the most polished finish.

Finish and Set

Step 6:
Sprinkle pistachios around the perimeter of the tart while the top ganache is still slightly soft so they adhere properly. Chill for at least one hour or ideally several hours for the cleanest slices. The patience required for proper setting rewards you with perfectly defined layers when sliced.

My absolute favorite part of this recipe is the moment the pistachio cream comes together. The transformation from liquid to velvety custard happens almost magically, and the vibrant green color against the dark chocolate layers creates such a stunning visual contrast. My grandmother actually inspired this recipe with her love of pistachios that she developed during her travels through Italy decades ago.

Perfect Pistachio Selection

For the most vibrant color and best flavor in your pistachio layer, look for pistachios with bright green color rather than yellowish or brownish tones. Raw unsalted pistachios work best for this recipe as they blend more smoothly and have a cleaner flavor profile. If you can only find roasted pistachios, reduce the roasting on your garnish pistachios to prevent an overly strong roasted flavor that might compete with the delicate chocolate. Soaking your pistachios in hot water for 30 minutes before blending will help achieve a smoother consistency in your pistachio cream.

Serving Suggestions

This tart reaches its peak flavor when served slightly chilled but not cold from the refrigerator. Remove it about 15 minutes before serving to allow the ganache to soften just enough for the perfect mouthfeel while still maintaining clean slices. Pair each slice with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the richness. For special occasions, dust the top with a light sprinkle of edible gold dust just before serving for an elegant finishing touch that catches the light beautifully.

Make-Ahead Options

This showstopper dessert is actually ideal for preparing in advance. The fully assembled tart keeps beautifully in the refrigerator for up to 3 days, with flavors actually improving after the first 24 hours as they meld together. You can also prepare the components separately if time is limited. The tart shell can be blind baked up to 3 days ahead and stored at room temperature in an airtight container. The pistachio filling can be made 2 days ahead and refrigerated separately, though you may need to warm it slightly before spreading. For freezing, the fully baked but unfilled tart shell freezes well for up to a month when wrapped properly.

A slice of chocolate cake with almonds. Save
A slice of chocolate cake with almonds. | recipesbylena.com

Recipe FAQs

→ Can I make this tart in advance?

Yes, you can prepare this tart up to 24 hours in advance. Store it covered in the refrigerator. For the best texture and flavor, remove it from the refrigerator about 20-30 minutes before serving.

→ How do I achieve a smooth pistachio cream layer?

For the smoothest pistachio cream, use a high-powered blender when processing the pistachios with milk. If you notice any graininess, strain the mixture through a fine-mesh sieve before cooking. Ensuring the pistachios are finely ground initially will result in the best texture.

→ Can I substitute the pistachios with other nuts?

While pistachios provide the signature flavor and color, you could substitute with blanched almonds or hazelnuts for a different but complementary flavor profile. The technique remains the same, but the final taste and appearance will vary.

→ What type of chocolate works best for the ganache layers?

Use high-quality dark chocolate with at least 60% cocoa content for the best flavor. The bitterness of dark chocolate balances the sweetness of the other components. Avoid chocolate chips as they contain stabilizers that can affect the ganache's texture.

→ How should I store leftovers?

Store leftover tart covered in the refrigerator for up to 3 days. The cocoa pastry may soften slightly over time but will remain delicious. For longer storage, individual slices can be frozen for up to 1 month - wrap each slice in plastic wrap and place in an airtight container.

→ Can I make a gluten-free version of this tart?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The filling is naturally gluten-free, so only the pastry shell requires modification. Be aware that gluten-free pastry may be more delicate to work with.

Chocolate Pistachio Ganache Tart

Elegant layered dessert with cocoa pastry, dark chocolate ganache, pistachio cream, and crunchy nut topping.

Prep Time
40 min
Cooking Time
25 min
Total Time
65 min
By: Lena

Category: Desserts

Skill Level: Challenging

Cuisine Type: French

Yield: 12 Serves (1 tart)

Dietary Preferences: Vegetarian

Ingredients

→ Chocolate Tart Shell

01 1 1/4 cups (150g) all-purpose flour
02 1/4 cup (30g) unsweetened cocoa powder
03 1/2 cup (115g) unsalted butter, cold and cubed
04 1/3 cup (40g) powdered sugar
05 1 large egg yolk
06 1–2 tablespoons cold milk, as needed
07 Pinch of salt

→ Bottom Ganache Layer

08 1/2 cup (120ml) heavy cream
09 100g dark chocolate, at least 60%, chopped
10 1 teaspoon vanilla extract
11 Pinch of salt

→ Pistachio Layer

12 1 cup (130g) shelled unsalted pistachios, plus extra for garnish
13 1/4 cup (60ml) whole milk
14 1/2 cup (120ml) heavy cream
15 3 tablespoons granulated sugar
16 1 tablespoon cornstarch
17 1/2 teaspoon almond extract, optional

→ Top Ganache Layer

18 1/2 cup (120ml) heavy cream
19 100g dark chocolate, chopped
20 1 tablespoon butter

→ Garnish

21 Chopped or whole roasted pistachios

Steps to Follow

Step 01

In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add the cubed cold butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Mix in the egg yolk, then add cold milk 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Step 02

Preheat oven to 175°C (350°F). Roll out the chilled dough and press it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Line the shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 minutes. Let the crust cool completely before filling.

Step 03

In a small saucepan, heat the cream just until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 2 minutes. Stir until smooth, then mix in vanilla extract and a pinch of salt. Pour into the cooled tart shell and chill for 30 minutes, or until set.

Step 04

In a blender or food processor, blend the pistachios and milk until smooth. Transfer to a saucepan, add the heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat and stir in almond extract, if using. Let it cool for 5–10 minutes, then gently fold in 1/3 cup of whole roasted pistachios. Spread evenly over the ganache layer. Chill the tart for another 30 to 45 minutes.

Step 05

Heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and butter in a bowl, then stir until smooth and glossy. Pour gently over the pistachio layer and smooth the top with a spatula.

Step 06

Sprinkle chopped or whole roasted pistachios around the edge of the tart for decoration. Chill for at least 1 hour before slicing to allow all layers to set properly.

Additional Notes

  1. To get a smooth pistachio layer, use a high-powered blender and strain the mixture if needed. Tart can be made 1 day in advance and stored in the refrigerator.

Tools You'll Need

  • Mixing bowl
  • Pastry cutter
  • 9-inch tart pan
  • Parchment paper
  • Pie weights or dried beans
  • Food processor or blender
  • Saucepan
  • Spatula

Allergen Info

Check each ingredient for potential allergens, and consult a health professional if necessary.
  • Contains gluten (from all-purpose flour)
  • Contains dairy (butter, heavy cream, milk)
  • Contains tree nuts (pistachios, almond extract)
  • Contains eggs (egg yolk)

Nutritional Information (Per Serving)

These details are for general reference only and don't replace expert medical advice.
  • Calories: 254
  • Fats: 11 grams
  • Carbohydrates: 34 grams
  • Proteins: 5 grams