Decadent Chocolate Pistachio Ganache Tart with Multiple Layers
Indulge in a luxurious dessert featuring layers of dark chocolate ganache and pistachio cream in a cocoa pastry shell, topped with roasted pistachios.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbylena.com.
Cooking tools:
- Tart pan
- Rolling pin
- Pie weights
- Blender
- Offset spatula
- Spatula
- Wooden spoon
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (40g) powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold milk, as needed
- Pinch of salt
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate, at least 60%, chopped
- 1 teaspoon vanilla extract
- 1 cup (130g) shelled unsalted pistachios, plus extra for garnish
- 1/4 cup (60ml) whole milk
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon almond extract, optional
- 100g dark chocolate, chopped
- 1 tablespoon butter
- Chopped or whole roasted pistachios
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