Friends, if you love pistachio and chocolate, you’re in for a real treat soon. I designed this dessert to be indulgent at every level!!
Here is my pistachio and chocolate tart!
4 layers of happiness
And when I say indulgence at every level, it’s because there are 4 layers in this recipe! 😉
To make this pistachio and chocolate tart, we first prepare a chocolate dough that will be covered with a pistachio cream. We bake this combination to get crunchiness from the dough and softness from the pistachio cream.
Then we pour a deliciously rich chocolate ganache on top, finishing with a pistachio whipped ganache to bring even more pistachio flavor and lightness to the palate.
That’s the plan!!!
Let’s talk about pistachios
Pistachio is much more than just a nut: it’s a culinary and nutritional treasure appreciated for millennia. Originating from the Middle East and Central Asia, it was already cultivated over 7,000 years ago. A symbol of prosperity and luxury, pistachio has crossed centuries to become a key ingredient in many world cuisines.
Pistachios stand out for their sweet, slightly sugary flavor and crunchy texture, making them a perfect addition to desserts, pastries, ice creams, as well as savory dishes. Their characteristic green color immediately catches the eye, adding a vibrant and elegant touch to recipes. Beyond their unique taste, pistachios are an excellent source of protein, fiber, vitamins (notably B6), and minerals like copper and magnesium.
Consumed raw, roasted, salted, or as paste, pistachios are also prized for their health benefits: they help regulate cholesterol, promote cardiovascular health, and possess antioxidant properties. Moreover, their richness in good fats contributes to a balanced diet.
In cooking, pistachios lend themselves to a multitude of preparations, from classic oriental baklavas to French macarons, as well as creamy sauces or crunchy salads. A must-have that combines pleasure and well-being.
My tips for perfectly making your pistachio and chocolate tart
This recipe, which will be a true delight to eat, requires a bit of organization. The different preparations aren’t very complicated, you just need to plan ahead and take your time…
In order:
- the day before, prepare the dough without baking it. A night in the fridge will do it good. Cold is the dough’s friend… 😉
- also the day before, prepare the pistachio ganache without whipping it.
- On the big day, bake the dough with the pistachio cream.
- Once the dough and cream have cooled, prepare the chocolate ganache. This must be poured immediately, so the baked dough must be at room temperature.
- Whip the pistachio ganache once the chocolate ganache has set and reached room temperature.
More indulgent ideas with pistachio and chocolate
- Chocolate and pistachio diamant bredeles, a crunchy delight to make for the holiday season
- Big pistachio and white chocolate cookies for a super indulgent snack
- or even the pistachio chocolate delight.
Necessary utensils:
A stand mixer (or electric whisk),
A large mixing bowl,
A small mixing bowl,
A small saucepan (Affinity by De Buyer for me),
A whisk,
A piping bag,
A round piping tip size 7 or 8,
A spatula
And an 18 cm square removable-bottom tart pan (here my De Buyer mold) or a 20 cm round ring.
(Here the pistachio and chocolate tart in an individual version, made using a De Buyer perforated tart ring of course…)
So, let’s get started…
The recipe, Chef!
Pistachio and Chocolate Tart
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Loading...Ingredients
- Chocolate Dough
- 90 g powdered sugar
- 30 g almond powder
- 225 g flour
- 1 egg
- 1 pinch of salt
- 150 g butter at room temperature
- 15 g unsweetened cocoa powder
- Whipped Ganache
- 60 g white chocolate
- 30 g + 70 g heavy cream (30% fat)
- 1/2 teaspoon honey
- 1 tablespoon pistachio paste
- Pistachio Cream
- 50 g soft butter
- 1 egg
- 50 g powdered sugar
- 50 g pistachio powder
- Chocolate Ganache
- 65 g milk
- 60 g heavy cream (30% fat)
- 22 g sugar
- 1 egg yolk
- 85 g chocolate
Instructions
Chocolate Dough
The day before, prepare the chocolate dough.
Put the butter in your mixer bowl and mix to soften the butter.
Add the powdered sugar, almond powder, and a pinch of salt. Mix until you get a smooth mixture.
Add the egg and mix again.
Sift the flour and cocoa powder, then mix again.
Wrap your dough, slightly flattened, in plastic wrap and refrigerate overnight.
Pistachio Whipped Ganache
Also the day before, prepare the pistachio whipped ganache.
Pour 30 g of cream into a small saucepan and add the honey.
Heat it until it just boils, then stop.
Add the white chocolate and stir as soon as it melts.
Add the 70 g of cold cream and the pistachio paste, mix well.
Cover tightly with plastic wrap (make sure there are no air bubbles between the mixture and the wrap).
Refrigerate overnight (or at least 4 hours).
The next day, roll out the dough and place it in your buttered mold. Refrigerate.
Preheat your oven to 180 degrees Celsius.
Pistachio Cream
Make the pistachio cream.
Mix the 50 g of soft butter and the powdered sugar.
Then add the egg, mix well, then the pistachio powder.
Pipe this pistachio cream onto the dough and bake for 15 minutes.
Then lower the oven to 160 degrees and bake for another 10 minutes.
Let cool on a wire rack.
Chocolate Ganache
Prepare the chocolate ganache.
Bring the milk and cream mixture to a boil. Remove immediately from heat.
Whisk the egg yolk and sugar until frothy.
Pour the hot milk/cream mixture into the yolk mixture and return it to the saucepan.
Cook over medium heat for 3 minutes while stirring continuously. You should get a smooth, creamy mixture.
Remove from heat and add the chopped chocolate. Wait 2 minutes for the chocolate to melt, then stir.
Pour the warm ganache over your baked tart base. Let cool at room temperature.
Place your mixer bowl and whisk in the freezer for a few minutes.
Once the bowl is very cold, pour in the pistachio ganache and whip for several minutes until you get a firm, compact ganache.
Immediately decorate your cake with the piping of your choice.
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