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Close up shot of a chocolate pistachio tart with a dark cocoa shortbread crust and thick lime-green nut paste.

Chocolate Pistachio Tart with Dark Cocoa Shortbread Crust

A stunning Chocolate Pistachio Tart featuring a crisp dark cocoa shortbread crust, a thick layer of vibrant lime-green pistachio paste, and a silky dark chocolate ganache. Perfect for Pinterest-worthy entertaining and sophisticated dessert lovers.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: French-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dark Cocoa Shortbread Crust
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1/3 cup (35g) Dark Cocoa Powder Dutch-processed
  • 3/4 cup (170g) Unsalted Butter cold and cubed
  • 1/2 cup (100g) Granulated Sugar
  • 1 Large Egg Yolk
Pistachio Filling
  • 2 cups (250g) Shelled Pistachios roasted and skins removed
  • 1/4 cup (50g) Powdered Sugar
  • 2 tbsp (30ml) Neutral Oil like grapeseed or avocado
Dark Chocolate Ganache
  • 1 cup (175g) Dark Chocolate 60-70% cacao, chopped
  • 3/4 cup (180ml) Heavy Cream
  • 1 tbsp (15g) Unsalted Butter room temperature

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 Food Processor
  • 1 Offset spatula

Method
 

Prepare the Crust
  1. Combine dry ingredients, cut in cold butter until sandy, and add egg yolk. Chill for 30 mins, roll out, and blind bake at 350°F (175°C) for 20-25 mins.
Make Pistachio Paste
  1. Roast pistachios for 5 mins, remove skins, and process in a food processor for 10 mins until oils release. Add sugar and oil until a thick green paste forms.
Assemble and Chill
  1. Spread pistachio paste into the cooled crust. Pour warm ganache over the top. Decorate with crushed pistachios and chill for 2 hours before slicing.

Notes

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