Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (40g) powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold milk (as needed)
- Pinch of salt
- 1/2 cup (120ml) heavy cream for bottom ganache layer
- 100g dark chocolate (at least 60%), chopped for bottom ganache layer
- 1 teaspoon vanilla extract for bottom ganache layer
- 1 cup (130g) shelled unsalted pistachios (plus extra for garnish)
- 1/4 cup (60ml) whole milk for pistachio layer
- 1/2 cup (120ml) heavy cream for pistachio layer
- 3 tablespoons granulated sugar for pistachio layer
- 1 tablespoon cornstarch for pistachio layer
- 1/2 teaspoon almond extract (optional) for pistachio layer
- 1/2 cup (120ml) heavy cream for top ganache layer
- 100g dark chocolate, chopped for top ganache layer
- 1 tablespoon butter for top ganache layer
- Chopped or whole roasted pistachios for garnish
Instructions
- In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add cubed cold butter and blend until it resembles coarse crumbs. Mix in the egg yolk. Add cold milk one tablespoon at a time until dough forms. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the chilled dough into a 9-inch tart pan. Trim edges and prick base with a fork. Line with parchment paper; fill with pie weights or dried beans. Bake for 15 minutes; remove weights and parchment. Bake another 10 minutes. Let cool completely before filling.
- In a small saucepan, heat cream until simmering. Pour over chopped chocolate in a bowl; let sit for 2 minutes. Stir until smooth; mix in vanilla extract and a pinch of salt. Pour into cooled tart shell; chill for 30 minutes or until set.
- Blend pistachios and milk until smooth in a blender or food processor. Transfer to a saucepan; add heavy cream, sugar, and cornstarch. Cook over medium heat while stirring constantly until thickened like custard. Remove from heat; stir in almond extract if desired. Cool slightly before folding in about 1/3 cup whole roasted pistachios. Spread evenly over ganache layer; chill for another 30 to 45 minutes.
- Heat cream in a saucepan until just simmering. Pour over chopped chocolate and butter in a bowl; stir until smooth and glossy. Gently pour over pistachio layer; smooth top with a spatula.
- Sprinkle chopped or whole roasted pistachios around edge of tart for decoration. Chill for at least 1 hour before slicing to allow layers to set properly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 20g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg