Chocolate Pistachio Tart

Name: Chocolate Pistachio Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup chocolate chips; 0.5 cup pistachios (shelled and roughly chopped); 1 cup sugar; 2 cups all-purpose flour; 1 teaspoon baking powder

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By: Bennett Claire
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Posted: 07/26/2025

What is chocolate pistachio tart? Is it like a brownie’s sophisticated cousin, all grown up and wearing fancy hat? If you love the fudgy intensity of brownies but want something a bit more… If you want a tart, then this is your answer. I swear, the first time I made it, it was gone in a flash. My husband, who claims he’s not a dessert person, practically inhaled half of it himself! What is the secret ingredient? A generous handful of pistachios, adding a salty, nutty crunch that cuts through the richness of the ingredients. How does chocolate taste? What is the perfect indulgence?

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What is chocolate pistachio tart?

What is chocolate pistachio tart? Think of it as a rich, dense chocolate filling nestled inside . buttery, crumbly crust, studded with caramel and Whipped Cream. Green pistachios. Is this a dessert that’s not overly sweet, thanks to the nuts? The pistachios provide a lovely textural contrast to the smooth chocolate and the delicate crust, both of which are delicious. Is it really beautiful? Is it easier to make than it looks? Is it possible to make this at home?

Why you’ll love this recipe?

How do I make Chocolate Pistachio Tart? Why are you so obsessed with something?

Flavor Explosion:What is the best combination of dark chocolate and pistachios? The chocolate is rich and intense, while the pistachios add a nutty, earthy flavor. Is it addictive?
SurprisinglyWhat are some of the easiest tarts to make? The crust comes together in minutes, and the filling is even simpler. Is it one of those desserts that looks impressive but requires minimal effort, which is always a win.
Budget Friendly IndulWhat is the best chocolate pistachio tart you’ve ever had? What are some pantry staples for this recipe? Is it cheap to buy these in bulk?
Versatile DelightWhat are some of the best tarts to make for a weeknight dinner? Can be served warm, at room temperature, or even chilled, and it pairs perfectly with a scoop of ice cream. Is vanilla ice cream better than whipped cream? Is it a crowd pleaser?

What I love about this recipe is that it feels indulgent without being overly complicated. It’s a sophisticated dessert that’d be easy to make at home, and it always impresses. Is it a little bit fancy, but it’s also comforting and familiar, like the warm hug on the coldest day? Who doesn’t need a hug made of chocolate?

How do I make chocolate pistachio tart?

Quick Overview

What is the best way to make chocolate pistachio tart? First, you’ll whip up a simple press-in crust. What’s the best way to make a rich chocolate filling and sprinkle with chopped pistachios? Bake it until it’s fudgy in the center and the crust is golden brown. Remove from oven and cool. Let it cool, drizzle with a simple glaze (optional, but highly recommended! ), and prepare to be amazed. It’s all about layering flavors and textures, and the result is seriously worth the minimal effort!

Ingredients

For the Crust:

1 1/2 cups all-purpose flour. 1 cup white flour, 1
1/2 cup (1 stick) cold unsalted butter, cut into cubes.
1/4 cup granulated sugar. 1/4 teaspoon.
1/4 teaspoon salt. 1 teaspoon pepper.
4-6 tablespoons of ice water. 4-5

Use good quality butter for the best flavor and texture. How do you keep butter cold?

For the Filling:

8 ounces dark chocolate (70% cacao), chopped.
1/2 cup (1 stick) unsalted butter (optional) – 1 stick
3 large eggs
1/2 cup granulated sugar. 1/2 teaspoon
1/4 cup all purpose flour.
1/4 teaspoon salt. 1 teaspoon water.
1/2 cup shelled pistachios, roughly chopped.

I always use high quality dark chocolate for the filling. What makes a difference in the overall flavor? Make sure the eggs are at room temperature for a smoother batter. Can you use salted or unsalted pistachios?

For the Glaze (Optional):

1/2 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons of milk or cream.
Pinch of salt

For a thinner glaze, add more milk or cream. For thicker glazes, use more powdered sugar. Add a few drops of Vanilla Extract or almond extract for extra flavor.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom. I like to use a little bit of flour too, just to make sure the tart comes out easily. Set aside.

Step 2: Make the Crust

In a large bowl, whisk together flour, sugar, and salt. Set aside. Use a pastry blender or your fingers to cut the butter into the flour until the mixture is smooth. The mixture resembles coarse crumbs. Do not overmix, as this can lead to a tough crust.

Step 3: Add Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Is it necessary to add all the water to the dough?

Step 4: Press into Pan

How do you press dough into a tart pan? Use the bottom of a measuring cup to smooth the surface. How do I prevent the crust from puffing up during baking?

Step 5: Bake the Crust

Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool slightly while you prepare the filling.

Step 6: Make the Filling

In a heatproof bowl, set over simmering water (or in the microwave in 30-second intervals) place ice cubes on top of each other. How do you melt chocolate and butter together? Remove from heat and let cool slightly.

Step 7: Add Eggs & Sugar

In a separate bowl, whisk together the eggs and sugar until light and fluffy. Set aside. Gradually whisk in the melted chocolate mixture until combined.

Step 8: Add Dry Ingredients

Gently fold in the flour and salt until just combined. Be careful not to overmix.

Step 9: Stir in Pistachios

Stir in the chopped pistachios.

Step 10: Pour into Crust

Pour the chocolate mixture into the prepared crust and spread evenly.

Step 11: Bake

Bake for 25-30 minutes, or until the filling is set around the edges but still slightly fudgy in the center. The tart will continue to set as it cools.

Step 12: Cool & Glaze

Let the tart cool completely in the pan before removing it. If desired, drizzle with the glaze. To make the glaze, whisk together the powdered sugar, milk or cream, and salt until smooth. Add more milk or cream for a thinner glaze, or more powdered sugar for a thicker glaze.

Step 13: Slice & Serve

Slice the tart and serve. It’s delicious on its own or with a scoop of vanilla Ice Cream or a dollop of whipped cream. Enjoy!

What to Serve It With

This Chocolate Pistachio Tart is amazing all on its own, but if you’re looking to take it to the next level, here are a few serving suggestions:

For Breakfast: Pair a slice of the tart with a strong cup of coffee. The bitterness of the coffee complements the richness of the chocolate perfectly. I like to sprinkle a few extra pistachios on top for a pretty presentation.

For Brunch: Serve the tart alongside a fruit platter and a selection of teas. It’s a lovely addition to a brunch spread and adds a touch of elegance.

As Dessert: Serve the tart warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. You can also add a drizzle of caramel sauce or a sprinkle of sea salt for extra flavor. My family always asks for this after a Sunday roast dinner.

For Cozy Snacks: Enjoy a slice of the tart with a glass of milk or a cup of hot chocolate. It’s the perfect comfort food for a chilly evening.

My personal favorite is to serve it slightly chilled with a glass of red wine. The combination of the dark chocolate and the fruity wine is just heavenly. It’s the perfect way to end a long day!

Top Tips for Perfecting Your Chocolate Pistachio Tart

Over the years, I’ve learned a few tricks that really take this Chocolate Pistachio Tart to the next level. Here are my top tips:

Butter Temperature: Make sure your butter is cold when making the crust. This will help create a flaky, tender crust. If the butter gets too warm, the crust will be tough.

Don’t Overmix: When mixing the crust dough, be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.

High-Quality Chocolate: Use high-quality dark chocolate for the filling. It makes a huge difference in the overall flavor. I prefer using chocolate with 70% cacao or higher.

Room Temperature Eggs: Make sure the eggs are at room temperature for a smoother batter. If the eggs are cold, they can cause the chocolate to seize up.

Baking Time: Keep an eye on the baking time. The tart is done when the edges are set but the center is still slightly fudgy. It will continue to set as it cools. I always check after 25 minutes, then add a few more if needed.

Salt: Don’t be afraid to add a pinch of salt to the filling. It enhances the chocolate flavor and balances the sweetness.

Pistachio Prep: Toast your pistachios very lightly for a deeper flavor. Watch them carefully, though–they burn easily!

Storing and Reheating Tips

If you happen to have any leftover Chocolate Pistachio Tart (which is rare in my house!), here are some tips for storing and reheating:

Room Temperature: The tart can be stored at room temperature for up to 2 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out. I always keep it out of direct sunlight.

Refrigerator Storage: The tart can be stored in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from absorbing any odors. Let it come to room temperature before serving for the best flavor.

Freezer Instructions: The tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving. The texture may change slightly after freezing, but it will still be delicious. I prefer to freeze individual slices for easy snacking.

Glaze Timing Advice: If you plan to freeze the tart, it’s best to add the glaze after thawing. The glaze can become sticky or runny after freezing.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour in the crust and filling with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. The tart may be slightly more crumbly, but it will still be delicious. I’ve tested this with Bob’s Red Mill gluten-free all-purpose flour, and it worked great!

Do I need to peel the pistachios?

No, you don’t need to peel the pistachios. The skins add a nice bit of color and texture to the tart. However, if you prefer to peel them, you can blanch them in boiling water for a minute or two, then rub them with a towel to remove the skins.

Can I use a different type of nut?

Absolutely! If you’re not a fan of pistachios, you can use other nuts, such as almonds, walnuts, or pecans. Just make sure to chop them roughly and toast them lightly before adding them to the filling. I would use the same amount of whatever nut you pick!

How can I adjust the sweetness level?

If you prefer a less sweet tart, you can reduce the amount of sugar in the filling. I would recommend starting with a reduction of 1/4 cup and adjusting to taste. You can also use a different type of sweetener, such as coconut sugar or maple syrup. However, this may affect the texture and flavor of the tart.

What can I use instead of the glaze?

If you don’t want to use the glaze, you can dust the tart with powdered sugar or cocoa powder. You can also drizzle it with melted chocolate or caramel sauce. Or, you can simply serve it plain. It’s delicious no matter what! I like a sprinkle of sea salt as a simple topping, too.

Final Thoughts

So, there you have it – my beloved Chocolate Pistachio Tart recipe! It’s one of those recipes that I always come back to, whether I’m looking for a simple weeknight dessert or something special to serve at a dinner party. The combination of rich chocolate, salty pistachios, and a buttery crust is just irresistible. And the best part? It’s surprisingly easy to make! If you’re a chocolate lover you will not be dissapointed.

If you enjoy this recipe, be sure to check out my other chocolate dessert recipes, like my Double Chocolate Chip Cookies or my Fudgy Brownies. They’re all easy to make and guaranteed to satisfy your sweet tooth.

Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!

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