Ingredients
- All-purpose flour: 1 1/4 cups
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Powdered sugar: 1/4 cup
- Salt: 1/4 teaspoon
- Ice water: 3-5 tablespoons
- Heavy cream: 1 cup
- Semisweet chocolate, chopped: 8 ounces
- Pistachios, shelled and chopped: 1/2 cup
Instructions
- Step 1: Prepare the crust. In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Step 2: Shape and chill the crust. Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork. Chill in the refrigerator for at least 30 minutes.
- Step 3: Bake the crust. Preheat oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is golden brown. Let cool completely.
- Step 4: 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 chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Step 5: Assemble the tart. Pour the chocolate ganache into the cooled tart crust. Sprinkle chopped pistachios evenly over the ganache.
- Step 6: Chill and serve. Refrigerate the tart for at least 2 hours, or until the ganache is set. Slice and serve chilled.
Notes
- Store leftover tart in the refrigerator, covered, for up to 3 days to maintain the ganache's smooth texture.
- For a slightly softer ganache, let the tart sit at room temperature for 15-20 minutes before serving.
- Garnish each slice with a dollop of whipped cream and a few extra pistachios for an elegant presentation.
- For an intensely chocolatey flavor, use high-quality dark chocolate with a cocoa percentage of 70% or higher in the ganache.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American