Chocolate Pistachio Ganache Tart (Print Version)

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

# 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:

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.
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.
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.
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.
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.
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:

01 - 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.

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