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.
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.)