• 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
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
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 →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • 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 © 2024 Cooking On The Weekends, All Rights Reserved