Chocolate Tart with Pistachio Crust is gluten-free, and made with essentially five ingredients. This delicious, melt-in-your-mouth dessert will become your go-to for dinner parties, outdoor barbecues, or simply to share with friends.
This Chocolate Tart with Pistachio Crust is one of the easiest, most elegant desserts I make.
It will certainly impress all of your guests, who might think you spent hours making it.
The tart actually only takes about twenty minutes of active work time, and the rest is pretty much the time it takes to cool and set in the refrigerator.
The texture of the chocolate is absolutely dreamy and will melt in your mouth. The crust offers just enough of a crunch to be the perfect contrast to the smooth filling.
And the flavor of pistachio and chocolate together is a knock out.
How to Make a Gluten-Free Nut Crust
Making a gluten-free nut crust is not too different from making a classic graham cracker crust.
– Add the nuts (pistachios, in this case) to a food processor with the blade attachment.
– Blend until you have a coarsely ground texture.
– Pour the ground nuts into a mixing bowl and add sugar, salt and melted butter.
– Pour this mixture into the tart pan and gently press it down to evenly coat the bottom. (A flat-bottomed metal spatula is helpful to create a very flat surface.)
– Bake for about ten minutes in a preheated 375°F oven, and then let it cool before filling it.
(More detailed instructions are below.)
How to Assemble the Tart
– Melt the chocolate in a double boiler. Let it cool almost completely, then mix it with Greek yogurt and pour it on top of the cooled pistachio crust
– Smooth the top with a small off-set spatula.
– Refrigerate for at least 2 hours.
– Garnish with honey-coated pistachios.
Recipe Tips and Substitutions
- For the smoothest consistency, be sure to let the chocolate cool completely before adding the yogurt.
- The recipe calls for semisweet chocolate. However, if your prefer, you can use bittersweet. I like semisweet because it’s just sweet enough to balance the tart yogurt.
- I use whole or low-fat Greek yogurt. It’s not quite as rich with non-fat, but should still work if you want less fat.
- And if you want an even more rich chocolate tart, you can use heavy cream instead and fill the tart with Ganache. (I like the yogurt, as it adds a lovely, subtle tart flavor.)
- I love the look of the gold sprinkles and honey-coated pistachios on top of the tart (pictured), though you can decorate any way you’d like, or not at all.
Can you make it ahead?
You can make this Chocolate Tart with Pistachio Crust up to two days ahead. It should be kept refrigerated and set out at room temperature about ten minutes before serving.
You can freeze leftovers for up to a few weeks, but I wouldn’t recommend freezing the tart before the first time serving it. It’s best before it’s frozen.
Hope you love this as much as I do!
More gluten-free chocolate desserts:
- Vegan Chocolate Mousse
- Spicy Mayan Chocolate Truffles
- Gluten-Free Olive Oil Chocolate Cake
- Gluten-Free Chocolate Zucchini Cake
- Flourless Chocolate Espresso Cake with Kahlúa
- Flourless Chocolate Mudslide Cookies
And you might also like this luscious Thin Mint Key Lime Tart.
Chocolate Tart with Pistachio Crust
For the Pistachio Crust
- 8 ounces shelled pistachios (unsalted), roasted
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon salt
For the Chocolate Filling
- 12 ounces semisweet chocolate, roughly chopped
- 1⅛ cup Greek Yogurt (low or whole fat)
- 3 tablespoons shelled pistachios, roasted (salted okay)
- 2 teaspoons honey
For the Pistachio Crust
- Set the oven. Preheat the oven to 375°F.
- Make and shape the crust. Add the pistachios to a food processor fitted with the blade attachment and blend until they're coarsly ground. Pour the ground nuts into a mixing bowl, add the sugar, melted butter and salt, and stir to blend. Then press this into the bottom of a 10 inch tart shell. (A flat-bottomed metal spatula will be helpful to smooth the top.)
- Bake. Place the tart shell on a baking sheet and into the preheated 375°F oven. Bake just until the edges begin to turn golden, about 10 minutes. Remove, set aside, and let it cool at room temperature.
For the Chocolate Filling
- Melt the chocolate. Add the chopped chocolate to the top of a double boiler to melt it. Once it's melted, set aside to cool to room temperature.
- Add the yogurt. Once the chocolate is room temperature, add the yogurt and mix until the mixture is completely smooth.
Assemble, Garnish and Serve
- Pour the filling into the cooled tart shell and smooth out the top with a small off-set spatula. Refrigerate for at least 2 hours. About 10 minutes before serving, remove the tart from the refrigerator. Mix the 3 tablespoons of Garnish pistachios with the honey and drop these onto the top of the tart. Serve. (You can also add gold sprinkles if desried.)
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