Description

This Chocolate Pistachio Ganache Tart is a rich and decadent dessert featuring a smooth, glossy chocolate ganache nestled in a buttery pre-baked tart shell and topped with crunchy toasted pistachios. The combination of semisweet chocolate and nutty pistachios creates a perfect balance of flavors and textures, finished with optional flaky sea salt for an added burst of flavor. An elegant yet simple no-bake tart ideal for special occasions or indulgent treat times.

Ingredients

Scale

Tart Shell

1 9-inch pre-baked tart shell (or homemade shortcrust pastry)

Ganache

1 cup heavy cream
8 ounces semisweet or dark chocolate, chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Toppings

1/2 cup shelled pistachios, toasted and chopped
Optional: flaky sea salt for garnish

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Instructions

Heat the Cream: In a small saucepan over medium heat, bring the heavy cream just to a simmer. Be careful not to let it boil to avoid curdling.
Make the Ganache: Remove the saucepan from heat and immediately pour the hot cream over the chopped chocolate placed in a heatproof bowl. Allow it to sit undisturbed for 2 minutes so the chocolate melts evenly.
Stir Until Smooth: Gently stir the mixture until the ganache is smooth and glossy, with no lumps remaining.
Incorporate Butter and Flavorings: Add the unsalted butter, vanilla extract, and salt to the ganache, stirring continuously until everything is fully incorporated and the ganache is silky.
Fill the Tart Shell: Pour the chocolate ganache into the pre-baked tart shell. Use a spatula to smooth the top evenly, ensuring an attractive finish.
Add Pistachios: Sprinkle the toasted and chopped pistachios evenly over the ganache to add a crunchy texture and nutty flavor.
Chill to Set: Place the tart in the refrigerator and chill for at least 2 hours, or until the ganache has fully set and firms up.
Serve: Before serving, optionally sprinkle flaky sea salt on top to enhance the chocolate’s richness with a subtle salty contrast.

Notes

Use high-quality semisweet or dark chocolate for the best taste and texture.
For a lighter twist, fold in 2 tablespoons of finely chopped white chocolate into the ganache before pouring it into the tart shell.
Store the tart covered in the refrigerator for up to 3 days to maintain freshness.
Allow tart to come to room temperature for 10-15 minutes before serving for optimal flavor.