There are some desserts that just feel special, and this Chocolate Pistachio Tart is at the top of that list. It looks like it came from a high-end patisserie, but it's surprisingly simple to make at home. The secret to its elegance is the perfect marriage of a rich, velvety chocolate filling with a bright, nutty, and crunchy pistachio crust.

This tart is a study in contrasts—the deep, bittersweet flavor of the chocolate is beautifully balanced by the subtle, earthy sweetness of the pistachios. The textures are equally perfect: a crisp, buttery crust gives way to a smooth, decadent filling. It's the kind of dessert that will impress your guests and leave them thinking you spent hours in the kitchen, when in reality, it's a no-bake masterpiece.

Chocolate Pistachio Tart with Crunchy Crust

Impress Your Guests

Yields: 8-10 servings

Prep time: 20 minutes

Chill time: 2 hours

Ingredients

  • For the Crunchy Pistachio Crust:

    • 1 ½ cups roasted, shelled, unsalted pistachios

    • ⅓ cup all-purpose flour

    • ¼ cup granulated sugar

    • 6 tablespoons unsalted butter, melted

  • For the Silky Chocolate Filling:

    • 1 ½ cups heavy cream

    • 10 ounces high-quality semi-sweet or dark chocolate, finely chopped

    • 1 tablespoon unsalted butter

  • For Garnish:

    • ¼ cup crushed pistachios

    • Optional: A sprinkle of flaky sea salt or a few gold flakes

Instructions

1. Make the Crunchy Pistachio Crust

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Pulse Pistachios: In a food processor, pulse the pistachios until they are finely ground, almost like a coarse flour. Be careful not to over-process them into a paste.

  3. Combine: In a medium bowl, stir together the ground pistachios, flour, and granulated sugar.

  4. Add Butter: Pour the melted butter over the dry mixture and stir with a fork until it is evenly moistened and resembles wet sand.

  5. Press into Pan: Pour the mixture into a 9-inch tart pan with a removable bottom. Use your fingers or the bottom of a measuring cup to press the mixture evenly and firmly into the bottom and up the sides of the pan.

  6. Bake: Bake the crust for 10-12 minutes, until it is golden brown and fragrant. Let it cool completely on a wire rack.

2. Make the Silky Chocolate Filling

  1. Heat Cream: While the crust is cooling, place the chopped chocolate and butter in a medium, heatproof bowl.

  2. In a small saucepan, heat the heavy cream over medium-high heat just until it begins to simmer. Do not let it boil.

  3. Pour and Wait: Pour the hot cream over the chocolate and butter. Let the mixture sit for 5 minutes without stirring. This allows the heat from the cream to melt the chocolate evenly.

  4. Whisk: After 5 minutes, use a whisk to gently stir the mixture until it is completely smooth and shiny. This is your chocolate ganache.

3. Assemble and Chill

  1. Fill the Tart: Pour the smooth chocolate filling into the cooled pistachio crust. Gently shake the pan to ensure the filling is a flat, even layer.

  2. Chill: Place the tart in the refrigerator to chill for at least 2 hours, or until the filling is firm and set.

4. Garnish and Serve

  1. Garnish: Just before serving, carefully remove the tart from the pan. Sprinkle the top with crushed pistachios and a pinch of flaky sea salt (if using).

  2. Slice the tart and serve it chilled.