Chocolate Pistachio Tart Recipe

Slice of chocolate tart on a square white plate.

5 from 4 votes

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.

Prep Time20

Cook Time10

Cooling Time2 30

Course: Dessert

Cuisine: American

Keyword: gluten-free chocolate desserts, rich chocolate desserts, chocolate pistachio tart

Servings:

Calories: 358kcal

Author: Valentina K. Wein

Equipment

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

US Customary - Metric

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 coarsely 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 pan. (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 desired.)

Notes

Smoothest filling: Let the melted chocolate cool completely before adding the yogurt.

Chocolate: Semisweet balances the tangy yogurt best, but bittersweet works too if you prefer.

Yogurt: Use whole or low-fat Greek yogurt. Non-fat will work, but the filling won’t be quite as rich.

Extra-rich version: Fill the tart with ganache, made with heavy cream instead of yogurt.

Make ahead: Make it up to 2 days ahead and keep it refrigerated. Set it out about 10 minutes before serving.

Leftovers: Freeze leftovers for up to a few weeks. I don’t recommend freezing it before the first serving, since it’s best fresh.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition