Description
A decadent Chocolate Pistachio Ganache Tart featuring a buttery, tender crust filled with rich semisweet chocolate ganache, topped with toasted pistachios for a delightful crunch. Perfect for special occasions or an elegant dessert treat.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
For the Ganache Filling
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup shelled pistachios, toasted and chopped
- Optional sea salt for garnish
Instructions
- Prepare the Tart Crust: Preheat the oven to 350°F. In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together.
- Shape and Bake the Crust: Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom several times with a fork to prevent bubbling during baking. Bake in the preheated oven for 15 to 18 minutes until the crust is lightly golden. Remove and let cool completely.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate placed in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir gently until smooth and glossy.
- Finish the Ganache: Stir in the unsalted butter and vanilla extract until fully incorporated and the ganache is shiny and smooth.
- Assemble the Tart: Pour the ganache into the cooled tart shell, smoothing the top evenly. Sprinkle the toasted chopped pistachios over the ganache. Add a pinch of sea salt if desired to enhance the flavors.
- Chill Before Serving: Refrigerate the tart for at least 2 hours to allow the ganache to set completely before slicing and serving.
Notes
- For a richer, more intense chocolate flavor, substitute dark chocolate for the semisweet chocolate.
- This tart can be made a day in advance and stored covered in the refrigerator to save time on serving day.
