This Chocolate Pistachio Ganache Tart Recipe is what dreams are made of if you adore silky chocolate, nutty pistachios, and a crisp cocoa pastry all layered together. Every bite is a showstopper: rich dark chocolate ganache melts into creamy pistachio, all hugged inside a crunchy chocolate shell and finished with a crown of glistening roasted pistachios. Visually stunning and irresistibly decadent, this is the dessert that guarantees you’ll be the hero of any gathering (or your own solo treat night). The Chocolate Pistachio Ganache Tart Recipe isn’t just beautiful—it’s surprisingly approachable, making every step as satisfying as the first glorious slice.

Chocolate Pistachio Ganache Tart Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients might feel like opening a treasure chest: every component in the Chocolate Pistachio Ganache Tart Recipe adds something unique, whether it’s depth, creaminess, crunch, or that signature pop of emerald green. You don’t need a massive shopping list—just a thoughtful selection to create layers of flavor and texture that make this tart memorable.

All-purpose flour: Gives the chocolate tart shell its structure and delicate crumb.
Unsweetened cocoa powder: Adds deep chocolate notes and that stunning color to the crust.
Unsalted butter: Cold, cubed butter ensures a flaky, tender tart shell.
Powdered sugar: Sweetens the crust delicately without any grittiness.
Large egg yolk: Richens the dough and helps everything bind together.
Cold milk: Just a splash or two brings the tart dough to the perfect consistency.
Pinch of salt: Enhances all the surrounding flavors without standing out.
Heavy cream: Lush and velvety, it’s essential for both ganache and pistachio cream layers.
Dark chocolate (at least 60%): Deep and intense, this chocolate is the backbone of the ganache.
Vanilla extract: Rounds out the chocolate with aromatic warmth.
Shelled unsalted pistachios: The absolute star with their unforgettable nutty sweetness—keep a few whole for garnish!
Whole milk: Lightens the pistachio cream and helps blend it silky smooth.
Granulated sugar: Adds sweetness to the pistachio cream without masking its flavor.
Cornstarch: Thickens the pistachio layer for that dreamy, custard-like finish.
Almond extract (optional): A little goes a long way for a subtle floral note—it’s optional but delightful.
Butter (for top ganache): Extra richness and a glossy finish for your final layer.
Chopped or whole roasted pistachios: For sprinkling over the top and adding irresistible crunch—and wow factor.

How to Make Chocolate Pistachio Ganache Tart Recipe

Step 1: Make the Chocolate Tart Shell

Start by whisking together the flour, cocoa powder, powdered sugar, and a pinch of salt. Once combined, cut in the cold, cubed butter using a pastry cutter or your fingertips—the mixture should look like coarse crumbs. Mix in the egg yolk and just enough cold milk to pull the dough together. Form it into a disc, wrap it tightly, and let it chill in the fridge for at least 30 minutes. This makes sure your crust will be perfectly crisp and sturdy after baking, ready for all those decadent layers.

Step 2: Blind Bake the Shell

With your dough nicely chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface, then press it into a 9-inch tart pan. Neatly trim the edges and prick the base with a fork to stop bubbles. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes. Let the tart shell cool completely—this patience pays off for the layers ahead!

Step 3: Prepare the Bottom Ganache Layer

In a small saucepan, gently heat the cream until it just begins to simmer—don’t let it boil. Pour the hot cream over the chopped dark chocolate and wait a couple of minutes. Stir until smooth, then add the vanilla and a pinch of salt. This satiny ganache is spread into the cooled tart shell, then goes into the fridge for about 30 minutes until set. You’ve just set the stage for the Chocolate Pistachio Ganache Tart Recipe’s magic.

Step 4: Make the Pistachio Cream Layer

Blend shelled pistachios and milk in a food processor until you get a thick, smooth paste. Transfer it to a saucepan, add heavy cream, sugar, and cornstarch, and gently cook while stirring until you have a luscious, thick custard. If you love a bit of almond flavor, stir in almond extract as it cools for 5 to 10 minutes. Fold in some whole roasted pistachios for delightful bites, then spread this beautiful green layer over your ganache. Let the tart chill again so the layers can get acquainted.

Step 5: Prepare the Top Ganache Layer

Repeat your ganache magic: heat cream until just simmering, then pour over the chopped chocolate and butter. Stir until everything is glossy and smooth, then gently pour over the pistachio cream and smooth the top with a spatula. This creates that professional pâtisserie finish we all secretly crave.

Step 6: Garnish and Chill

For the finishing touch, scatter chopped or whole roasted pistachios over the edge (or all over, for extra crunch). Chill your masterpiece for at least 1 hour before slicing to allow every layer to set into perfection. Now, resist slicing until it’s beautifully firm—the anticipation only adds to the joy!

How to Serve Chocolate Pistachio Ganache Tart Recipe

Garnishes

For the Chocolate Pistachio Ganache Tart Recipe, you can never go wrong with a generous flurry of chopped or whole roasted pistachios. Their vibrant green hue against the glossy chocolate is pure eye candy. For even more flair, dust with a little powdered sugar, add some edible gold leaf, or nestle a few chocolate curls for instant elegance. Each garnish brings both texture and wow factor to every slice.

Side Dishes

This tart is the star of any dessert table, but if you’d like to round out your offering, serve it with a cloud of freshly whipped cream or a scoop of vanilla bean ice cream. For a refreshing kick, add a few slices of fresh berries or a drizzle of raspberry coulis on the plate—fruity acidity cuts through the richness beautifully. Pair it with coffee, espresso, or even a lightly sparkling dessert wine to keep your guests buzzing about your Chocolate Pistachio Ganache Tart Recipe for days.

Creative Ways to Present

Individual mini tarts make an adorable, personal presentation and bake up just as spectacularly as the full-sized version. For a special touch, try layered parfait-style servings in clear glasses, so everyone can marvel at those distinct chocolate and pistachio stripes. Or, use a round cookie cutter to create elegant tartlettes for a dessert buffet. However you style it, each method highlights the showstopping layers of this recipe.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store them tightly covered in the fridge. The tart keeps beautifully for up to 3 days—just take it out about 20 minutes before serving, so the chocolate and pistachio layers are optimally luscious. This also gives the shell a bit of its signature crunch back, rather than being too cold.

Freezing

The Chocolate Pistachio Ganache Tart Recipe actually freezes exceptionally well! Wrap slices tightly in plastic wrap and foil, then store in an airtight container for up to a month. To thaw, leave slices in the fridge overnight or at room temperature for a couple of hours. The tart maintains its flavor, texture, and that beautiful layered look—even after freezing.

Reheating

While you don’t want to heat the tart completely, if you’d like your Chocolate Pistachio Ganache Tart Recipe a touch softer and creamier, just let a slice sit at room temperature for 20-30 minutes before serving. The ganache will regain that lovely, truffle-like texture, and the pistachio layer will be perfectly creamy.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! While dark chocolate offers a deeper, more intense flavor, milk chocolate can be substituted if you prefer a sweeter, creamier profile. Just reduce the sugar slightly in the pistachio layer to keep everything perfectly balanced.

What if I don’t have a tart pan?

If you don’t have a tart pan, a springform pan or even a pie dish works in a pinch. Just note that the edges may look a bit more rustic, but the flavor will still be top-notch!

Is it OK to use salted pistachios?

Shelled salted pistachios can be used, but it’s best to rinse off excess salt and pat them dry. This keeps the Chocolate Pistachio Ganache Tart Recipe from becoming overly salty, allowing the chocolate and pistachio flavors to truly shine.

Can I make this recipe gluten free?

Yes, a gluten-free all-purpose flour blend can be used in place of regular flour in the crust. Just be sure to check that all other ingredients you use are gluten free as well, and proceed as you would with a traditional tart shell.

Can I make the pistachio cream layer without a blender or processor?

If you don’t have a blender or processor, you can use store-bought pistachio paste—just mix it with the milk and continue with the recipe. The result will be just as delicious, and you’ll still get that fantastic green layer the Chocolate Pistachio Ganache Tart Recipe is famous for.

Final Thoughts

There’s something truly special about making (and, of course, sharing) a Chocolate Pistachio Ganache Tart Recipe. Each step builds anticipation, every layer brings new textures, and the final result is always met with wide eyes and happy sighs. Whether it’s a celebratory centerpiece or a gift for yourself, this tart is a guaranteed showstopper—so roll up your sleeves and savor every moment, from first prep to last crumb!

Chocolate Pistachio Ganache Tart Recipe

★★★★★

4.8 from 9 reviews

Author: lilan
Total Time: 2 hours
Yield: 1 9-inch tart 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Chocolate Pistachio Ganache Tart. A buttery chocolate crust filled with layers of silky ganache and creamy pistachio filling, topped with crunchy pistachio nuts.

Instructions

MAKE THE CHOCOLATE TART SHELL: In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add the cubed cold butter and blend until the mixture resembles coarse crumbs. Mix in the egg yolk, then add cold milk until the dough comes together. Chill the dough, then press into a tart pan and bake.
BLIND BAKE THE SHELL: Roll out the chilled dough, press into a tart pan, and bake with weights. Let cool before filling.
PREPARE THE BOTTOM GANACHE LAYER: Heat cream, pour over chocolate, stir until smooth, mix in vanilla, and pour into tart shell. Chill.
MAKE THE PISTACHIO CREAM LAYER: Blend pistachios and milk, cook with cream, sugar, and cornstarch until thickened. Fold in pistachios, spread over ganache layer, and chill.
PREPARE THE TOP GANACHE LAYER: Heat cream, pour over chocolate and butter, stir until smooth. Pour over pistachio layer and smooth the top.
GARNISH AND CHILL: Sprinkle pistachios around the edge of the tart. Chill before slicing.

Notes

Make sure to chill the tart at various stages to allow the layers to set properly.
You can customize the tart by adding different nuts or flavor extracts to the pistachio layer.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 15g
Sodium: 90mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

Keywords: Chocolate, Pistachio, Ganache, Tart, Dessert, Homemade