Chocolate Pistachio Ganache Tart (Print Version)

# Ingredients:

→ Chocolate Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 1–2 tablespoons cold milk
07 - Pinch of salt

→ Bottom Ganache Layer

08 - 1/2 cup heavy cream
09 - 100g dark chocolate (at least 60%), chopped
10 - 1 teaspoon vanilla extract
11 - Pinch of salt

→ Pistachio Layer

12 - 1 cup unsalted shelled pistachios, plus extra for garnish
13 - 1/4 cup whole milk
14 - 1/2 cup heavy cream
15 - 3 tablespoons granulated sugar
16 - 1 tablespoon cornstarch
17 - 1/2 teaspoon almond extract (optional)

→ Top Ganache Layer

18 - 1/2 cup heavy cream
19 - 100g dark chocolate, chopped
20 - 1 tablespoon butter

→ Garnish

21 - Chopped or whole roasted pistachios

# Instructions:

01 - In a mixing bowl, whisk together all-purpose flour, cocoa powder, powdered sugar, and a pinch of salt. Add the cold, cubed butter and blend with fingertips or a pastry cutter until the mixture resembles coarse crumbs. Incorporate the egg yolk, then add cold milk one tablespoon at a time until a dough forms. Shape into a disc, wrap, and chill for at least 30 minutes.
02 - Preheat oven to 350°F (175°C). Roll out the chilled dough and fit into a 9-inch tart pan. Trim excess dough and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake an additional 10 minutes. Allow the tart shell to cool fully before filling.
03 - Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped dark chocolate in a separate bowl and let stand for 2 minutes. Stir until smooth, then add vanilla extract and a pinch of salt. Pour the ganache into the cooled tart shell and chill for 30 minutes or until set.
04 - In a blender or food processor, blend shelled pistachios with whole milk until creamy. Transfer to a saucepan, add heavy cream, granulated sugar, and cornstarch. Cook over medium heat, stirring continuously, until mixture thickens to a custard-like texture. Remove from heat, stir in almond extract if desired, and cool for 5–10 minutes. Fold in about 1/3 cup whole roasted pistachios. Evenly spread over ganache layer. Refrigerate for 30 to 45 minutes.
05 - Heat heavy cream until simmering. Pour over chopped dark chocolate and butter in a bowl. Stir until ganache is glossy and smooth. Gently pour over pistachio layer and smooth the surface with a spatula.
06 - Sprinkle chopped or whole roasted pistachios around the tart's edge for visual appeal. Refrigerate for at least 1 hour before slicing to ensure distinct layers.

# Notes:

01 - For an ultra-smooth pistachio filling, use a high-powered blender and strain the mixture if needed. Preparing the tart a day ahead is recommended for optimal flavor and slicing.

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