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
- 1 cup (200g) heavy cream
- 8 ounces (227g) bittersweet chocolate, finely chopped
- 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: Make the tart crust: Whisk together flour and salt. Cut in 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 into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 2: Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake the crust for 15-20 minutes at 375°F (190°C), 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 chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Stir in 2 tablespoons of butter and vanilla extract until melted and incorporated.
- Step 4: Stir in pistachios: Gently fold in half of the chopped pistachios into the ganache.
- Step 5: Fill and decorate: Pour the ganache into the cooled tart shell and spread evenly. Sprinkle the remaining pistachios over the top.
- Step 6: Chill: Refrigerate the tart for at least 2 hours, or until the ganache is set, before serving.
Notes
- Store leftover tart in the refrigerator for up to 3 days, covering loosely with plastic wrap to prevent it from drying out.
- For a warmer, more decadent experience, gently reheat individual slices for 10-15 seconds in the microwave before serving.
- Serve this exquisite tart with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for an extra touch of indulgence.
- Toasting the pistachios before adding them to the ganache will intensify their flavor and create a delightful crunch; just watch them carefully so they don't burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American