Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, chilled and cubed
- 1/4 cup (50g) ice water
- 8 ounces (227g) bittersweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (70g) shelled pistachios, roughly chopped
- 2 tablespoons unsalted butter
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the tart crust: Whisk together flour and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 2: Roll out the chilled dough and fit it into a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
- Step 3: Make the ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped bittersweet chocolate. Let stand for 5 minutes, then whisk until smooth and glossy. Stir in 2 tablespoons of butter and vanilla extract until melted and combined.
- Step 4: Prepare the pistachios: Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, or until fragrant and lightly browned. Roughly chop. Stir about 1/3 of the chopped pistachios into the ganache.
- Step 5: Assemble the tart: Pour the chocolate ganache into the cooled tart shell. Sprinkle the remaining chopped pistachios over the top. Refrigerate for at least 2 hours, or until the ganache is set.
- Step 6: Serve: Carefully remove the tart from the pan and slice into wedges. Serve chilled.
Notes
- Store leftover tart in the refrigerator for up to 3 days, ensuring it's tightly covered to maintain freshness.
- For a wonderfully warm ganache, gently reheat individual slices in the microwave for 10-15 seconds, or until slightly softened.
- Serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for an extra decadent treat.
- Toasting the pistachios before adding them to the ganache intensifies their flavor; don't skip this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American