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Overhead view of a Chocolate Pistachio Tart on a white plate showing the precise line of crushed pistachios.

Chocolate Pistachio Tart with a Dark Cocoa Crust

This Chocolate Pistachio Tart features a crisp dark cocoa shell, a vibrant lime-green pistachio cream filling, and a glossy dark chocolate ganache. A sophisticated, professional-grade dessert perfect for special occasions and Pinterest-worthy food photography.
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Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 10 slices
Course: Desserts, Pies and Tarts
Cuisine: European, French
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Dark Cocoa Crust
  • 1 1/2 cups All-purpose flour 190g
  • 1/3 cup Dutch-processed cocoa powder 35g
  • 1/2 cup Powdered sugar 60g
  • 3/4 cup Unsalted butter 170g, cold and cubed
  • 1 Egg yolk Large
Pistachio Filling
  • 1 cup Pure pistachio paste 250g, 100% nuts
  • 1/2 cup Heavy cream 120ml
  • 1/4 cup Powdered sugar 30g
Chocolate Ganache
  • 1 cup Dark chocolate 170g, chopped
  • 3/4 cup Heavy cream 180ml
  • 1 tbsp Unsalted butter 14g

Equipment

  • 1 9-inch Fluted Tart Pan Removable bottom preferred.
  • 1 Food Processor For the pastry dough.
  • 1 Offset spatula For smoothing the layers.

Method
 

Prepare the Crust
  1. Pulse flour, cocoa, sugar, and salt in a food processor. Add butter and pulse until sandy. Add yolk and pulse until dough forms.
  2. Wrap and chill for 1 hour. Roll out and press into tart pan. Blind bake at 350°F (175°C) for 15 mins with weights, then 5 mins without.
Prepare the Filling
  1. Whisk pistachio paste with sugar. Fold in whipped heavy cream and spread into the cooled shell.
Top with Ganache
  1. Pour hot cream over chopped chocolate. Let sit for 5 mins, then stir until glossy. Stir in butter.
  2. Pour ganache over the pistachio layer. Decorate with a line of crushed pistachios and whole kernels. Chill 2 hours.

Notes

Use Dutch-processed cocoa for the darkest color.
Wipe your knife with a hot cloth between slices for a clean look.