• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Gluten-Free Recipes » Gluten-Free Desserts » Chocolate Tart with Pistachio Crust (Gluten-Free)

    Chocolate Tart with Pistachio Crust (Gluten-Free)

    Jun 15, 2021 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.slice of chocolate tart on a square white plate

    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.

    top view of Chocolate Tart with Pistachios on top

    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.

    Whole roasted pistachios in food processor

    - Blend until you have a coarsely ground texture.

    ground pistachios in food processor

    - 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.)

    Pistachio Nut crust pressed into tart shell

    - 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

    roughly chopped dark chocolate in stainless steel powl

    - 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.

    one slice of chocolate tart witth fork on a white plate

    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.

    one bite of chocolate tart on a fork with slice behind it

    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.

    one bite of chocolate tart on a fork with slice behind it

    Chocolate Tart with Pistachio Crust

    Valentina K. Wein
    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.
    5 from 4 votes
    Print
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Cooling Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 357 kcal

    Ingredients
     
     

    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)

    Garnish

    • 3 tablespoons shelled pistachios, roasted (salted okay)
    • 2 teaspoons honey

    Instructions
     

    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.)

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 357kcal
    Keywords gluten-free chocolate desserts, rich chocolate desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Gluten-Free Desserts

    • Close up, cross section of a loaf of banana cake with chocolate chips.
      Gluten-Free Banana Cake with Chocolate Chips
    • Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.
      Dulce De Leche Coconut Macaroons
    • Small stack of almond flour cocoa cookies with melting chocolate chips.
      Almond Flour Cocoa Cookies
    • Tall stack of Chestnut Cookies with chocolate chips on raw chestnuts next to them
      Chestnut Cookies with Chocolate Chips

    Reader Interactions

    Comments

    1. angiesrecipes

      June 15, 2021 at 9:25 pm

      wow all those pistachios and chocolate! This is a sinfully decadent yet absolutely irresistible tart!
      angiesrecipes

      Reply
      • valentina

        June 18, 2021 at 7:31 pm

        Thanks so much, Angie! Sinful indeed. 😉 ~Valentina

        Reply
    2. Dawn - Girl Heart Food

      June 16, 2021 at 6:39 am

      5 stars
      I've been devouring pistachios lately by the handful, so this beautiful tart needs to happen soon. Chocolate and nuts are such a fabulous combo so I can only imagine just how scrumptious this tastes!!

      Reply
      • valentina

        June 18, 2021 at 7:32 pm

        Thank you, Dawn! We eat them by the handful, too. And when you add the chocolate, watch out. 🙂 ~Valentina

        Reply
    3. John / Kitchen Riffs

      June 16, 2021 at 8:07 am

      We make nut crusts (and toppings) a lot, but rarely use pistachios. Gotta try that -- sounds like a terrific pairing with chocolate. Lovely looking tart -- thanks.

      Reply
      • valentina

        June 18, 2021 at 7:32 pm

        Thank you, John. Hope you enjoy! 🙂 ~Valentina

        Reply
    4. Marissa

      June 16, 2021 at 4:21 pm

      5 stars
      You can just tell that this is absolutely luscious! I happen to have a bag of pistachios that I need to use, so your timing is perfect!

      Reply
      • valentina

        June 18, 2021 at 7:33 pm

        Thanks, Marissa. Hope you love it! 🙂 ~Valentina

        Reply
    5. David Scott Allen

      June 18, 2021 at 6:41 am

      Not only does this sound incredible, it’s so easy! I would’ve never thought of mixing melted chocolate with yogurt…and the pistachio crust is such a nice complement to the chocolate. I definitely have to try this soon!

      Reply
      • valentina

        June 18, 2021 at 7:35 pm

        Thanks David. It is easy and sooooo tasty! Enjoy and have a lovely weekend. 🙂 ~Valentina

        Reply
    6. 2pots2cook

      June 21, 2021 at 8:32 am

      5 stars
      OMG ! Almost missed this beauty !!!!!!!!!

      Reply
      • valentina

        June 22, 2021 at 4:25 pm

        Thanks for checking it out, Davorka. Enjoy! 🙂 ~Valentina

        Reply
    7. Karen (Back Road Journal)

      July 04, 2021 at 10:13 am

      Now this is what I call decadently delicious. I wish I had a slice right now.

      Reply
      • valentina

        July 06, 2021 at 12:53 pm

        Me too! 😉 Thank you, Karen. ~Valentina

        Reply
    8. Toni

      April 24, 2024 at 1:04 pm

      5 stars
      Wow - what a winning recipe! Made 2 tarts Sunday night. Brought one to a Monday night Passover Seder and the second to a Tuesday night Seder. They were huge hits! Absolutely delicious (and not much work for me). Couldn't be happier 🥰
      Mostly (of course) because there's nothing that makes me happier than a rich chocolatey dessert.

      Reply
      • Valentina

        May 03, 2024 at 5:05 pm

        Wow, thanks so much, Toni! You made my day. I'm really happy you loved this and yes, it's really not too much work. Win-win! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    4TH OF JULY PARTY IDEAS

    • Several fruit appetizers on toothpicks with cherries and blueberries on a white plate.
      Mini Fruit Skewers
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of a Grilled Mediterranean Burger in a bun with all the fixins.
      Mediterranean Burgers with Olives and Feta
    • Close up of orange popsicle with fresh berries.
      Orange Popsicles with Fresh Berries

    POPULAR SUMMER RECIPES

    • Black bowl filled with mango salsa with a small Habanero pepper right on top.
      Mango Habanero Salsa
    • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
      Strawberry Goat Cheese Salad
    • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
      Lemon Pesto
    • Basil Pizza with one slice being taken off the plate.
      Basil Pizza with Pesto

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved