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Overhead view of a Chocolate Pistachio Tart showing the reflective dark chocolate ganache and chopped pistachios on a stone background.

Chocolate Pistachio Tart with a Crisp Cocoa Crust and Glossy Ganache

This Chocolate Pistachio Tart features a thin, crisp cocoa shortcrust, a dense roasted lime-green pistachio filling, and a highly reflective dark chocolate ganache topped with rough-chopped pistachios for the ultimate professional-grade dessert.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Patisserie
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Tart Components
  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (30g) Dutch-processed cocoa powder Provides deep dark color
  • 1/2 cup (115g) unsalted butter Cold and cubed
  • 1 large egg yolk
  • 1 cup (250g) roasted pistachio paste Pure, no added sugar
  • 1/2 cup (80g) white chocolate Melted
  • 6 oz (170g) 70% dark chocolate Finely chopped
  • 1/2 cup (120ml) heavy cream 36% fat content
  • 1 tbsp (20g) liquid glucose Or light corn syrup for shine
  • 1/2 cup (65g) roasted pistachios Rough-chopped for garnish

Equipment

  • 1 9-inch Fluted Tart Pan Removable bottom recommended
  • 1 Digital Kitchen Scale For precise measurements
  • 1 Offset spatula For smoothing the pistachio layer

Method
 

Prepare the Cocoa Shell
  1. Combine flour, cocoa, sugar, and butter until sandy. Add yolk and water, mixing until dough clumps. Chill for 1 hour.
  2. Roll dough to 1/8 inch, fit into pan, and blind bake at 350°F (175°C) for 25 minutes total until crisp and matte.
Create the Filling
  1. Whisk roasted pistachio paste and melted white chocolate until smooth and vibrant lime-green.
  2. Spread evenly into the cooled crust and refrigerate for 2 hours until dense and firm.
Glaze and Garnish
  1. Heat cream and glucose; pour over dark chocolate. Stir slowly to create a highly reflective glossy ganache.
  2. Pour ganache over the pistachio layer. Garnish one side with rough-chopped pistachios. Chill until set.

Notes

Ensure the pistachio layer is fully chilled before adding the ganache to keep the layers distinct.
Use a hot knife for clean, professional slices.