This chocolate pistachio tart teaches patience. And precision. You layer flavors like thoughts rich, bright, dark, soft. And that’s what makes it different from most chocolate desserts online.
It doesn’t rely on sweetness or drama. It rests on balance. Each layer brings something specific: a cocoa pastry crust, a dark chocolate ganache base, pistachio cream in the center, and a glossy chocolate topping.
The textures and colors come together in a clean, structured way—something often seen in modern Dubai-style patisserie.
Bake it until it smells like brownies, then let it cool completely. This step can’t be rushed. The ganache that follows needs a cool surface to settle.
First Ganache: The Foundation That Holds the Cream
Once your tart shell is cool, it’s time to pour the base ganache. Use high-quality dark chocolate—at least 60%—and make sure your cream is just barely simmering before pouring it over.
Stir gently, always from the center. You want a smooth, shiny finish, no streaks or bubbles. A touch of vanilla brings depth, and the pinch of salt lifts it all.
This layer is your chocolate anchor. Without it, the pistachio cream would sink into the crust. So let it chill fully. About 30 minutes in the fridge works well.
For anyone who’s made chocolate covered pretzels, the concept is similar. You’re tempering flavor and crunch with just the right amount of contrast.
More on how to make chocolate ganache.
Pistachio Cream: Where Color and Texture Come Alive
Now comes the heart of the tart—the pistachio cream. It’s not a mousse, and it’s not overly sweet. It’s a custard, but with the nut’s signature bite and flavor. Blend the pistachios with milk until smooth, then transfer to the stove with cream, sugar, and a bit of cornstarch.
Stir constantly and don’t walk away. You want to catch it at the moment it thickens. This isn’t just about structure—it’s about maintaining the color, too. Overcooking dulls it.
I’ve tested this layer with almond extract and without. If you love a deeper nutty note, use it sparingly. But if you want the pistachio to speak for itself, skip it.
The color alone draws people in. And I’ll admit, part of the reason I make this tart for dinner guests is the way it slices. Those green pockets against the dark chocolate look like stained glass.
You might even see similar colors and layering in Dubai chocolate style patisserie, where precision and visual beauty meet.
The Final Ganache: Thin, Glossy, and Just Enough
The top ganache should be smoother than the first. That’s where the butter comes in. Melted into hot cream and poured over chopped chocolate, it gives you a flawless, mirror-like surface.
This layer shouldn’t be too thick. Think of it more like a sealing layer. Spread gently and stop before you overwork it.
It doesn’t need to reach the crust—let some green show through if you like. Then scatter a few roasted pistachios on top. Whole or chopped, that’s up to you.
You’ll see this technique again in other recipes like my chocolate ganache recipe—a go-to base that adapts across cakes and truffles too.
Serving Tips: Room Temperature Wins
If you slice this tart too cold, you’ll lose the softness of the layers. I take it out about 15–20 minutes before serving. A thin, sharp knife gives you clean cuts.
I serve it without extras. No whipped cream, no sauces. You won’t need them. The contrast of creamy, crunchy, and smooth is enough. But if you want something different on the side, try chocolate hummus and fresh fruit. It’s unexpected and works well with the nutty flavor.
Storing and Make-Ahead Tips
This tart stores well in the fridge for up to three days. The shell holds its texture, and the pistachio layer stays creamy. I wouldn’t freeze it—ganache doesn’t always thaw evenly.
I usually make mine the night before serving. That way, I know each layer has set, and the flavors have time to settle.
If you’re traveling with it, keep it in the tart pan and cover with foil. Chill until you’re ready to slice. It travels better than you’d think.
Save This Recipe and Share How Yours Turned Out
Pin this Chocolate Pistachio Tart to your dessert board so it’s there the next time you need a showstopper. Or just something for yourself on a quiet evening.
I’d love to hear in the comments how it turned out for you. Did you add more pistachios? Swap the chocolate? Ask anything below—I’m here for it.
Let’s make dessert personal again.
Chocolate Pistachio Ganache Tart Recipe
A chocolate tart built in elegant layers with a cocoa pastry shell, rich ganache base, smooth pistachio cream center, and glossy chocolate topping. Each layer complements the others in flavor and texture, with roasted pistachios adding crunch and visual appeal.
Ingredients
- FOR THE CHOCOLATE TART SHELL
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (40g) powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold milk (as needed)
- Pinch of salt
- FOR THE BOTTOM GANACHE LAYER
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate (at least 60%), chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE PISTACHIO LAYER
- 1 cup (130g) shelled unsalted pistachios (plus extra for garnish)
- 1/4 cup (60ml) whole milk
- 1/2 cup (120ml) heavy cream
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon almond extract (optional)
- FOR THE TOP GANACHE LAYER
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate, chopped
- 1 tablespoon butter
- GARNISH
- Chopped or whole roasted pistachios
Instructions
- MAKE THE CHOCOLATE TART SHELL: 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.
- BLIND BAKE THE SHELL: Preheat oven to 350°F (175°C). 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.
- PREPARE THE BOTTOM GANACHE LAYER: 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.
- MAKE THE PISTACHIO CREAM LAYER: 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 about 1/3 cup of whole roasted pistachios. Spread evenly over the ganache layer. Chill the tart for another 30 to 45 minutes.
- PREPARE THE TOP GANACHE LAYER: 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.
- GARNISH AND CHILL: 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.
Notes
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.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 254Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 68mgCarbohydrates 34gFiber 2gSugar 16gProtein 5g
Szia Emma! Annyira érthetően és részletesen írtad le a receptet, hogy megpróbálom elkészíteni a férjemnek a 41. házassági évfordulónkra.
Hi Judit, thank you for your kind words! That’s incredibly special—what a beautiful reason to bake. I hope the tart turns out wonderfully and that you both enjoy every bite. Wishing you a joyful 41st anniversary 💚
Hi Emma, the images show whole nuts through the pistachio custard but I don’t see it in the recipe or method?
You’re right, Trish. The photo clearly shows whole pistachios inside the custard layer, which isn’t reflected in the written method.
Here’s what likely happened: during one of my test batches, I folded in a handful of whole roasted pistachios after cooking the custard and before spreading it over the ganache. I ended up liking the texture and contrast it added, so I photographed that version — but forgot to update the recipe. Totally my miss.
If you’d like to recreate what’s shown in the image, just stir in about 1/3 cup of whole roasted pistachios into the pistachio cream once it’s cooled slightly. It adds a really nice bite.
I’ll go back and update the recipe to match. Appreciate you catching it 😊
Do you think it is possible to add kataifi to the pistachio part for additional crunch?
Yes, you definitely can! Lightly toasted kataifi would bring an interesting crunch, especially if layered on top of the pistachio cream before the final ganache. Just keep it crisp. I’d bake it separately and add it right before serving so it doesn’t soften. I’ve done that with similar tarts and it works. Let me know if you try it 😊
Hi Emma,
I came across your website for fhe first time. Althoigh I have not yet made the chocolate pistachio tart yet, I truly appreciated the clear instructions and steps you have given to make this delicious looking tart.
I shall let you know when I make it to give you my feedback.
Hi Habiba, thank you for the kind words! I’m glad the instructions felt clear. I always try to make the process approachable and enjoyable. I’d absolutely love to hear how it goes once you try the tart. Looking forward to your feedback!