Dark Chocolate Pistachio Tart

This dark chocolate pistachio tart tastes like pure luxury. The chocolate filling is silky and decadent without being heavy, the crust adds just the right amount of crunch and the optional pistachio butter layer brings a subtle nutty richness that makes every bite feel special. The flavors are balanced, the textures melt together beautifully and the whole dessert feels both refined and comforting. It’s the kind of treat you find yourself thinking about long after the last slice.

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Dark Chocolate Pistachio Tart

Prep Time 4 hours 30 minutes

Total Time 4 hours 30 minutes

Servings 8

Calories 453 kcal

Ingredients

Crust

• 2-1/2 cups chocolate graham-style cookies
• 1/2 cup roasted salted pistachios finely chopped
• 3 Tbsp. refined coconut oil melted
• 2 Tbsp. pure maple syrup
• 1 Tbsp. cocoa powder

Filling

• 1-1/4 cups full-fat canned coconut milk shaken well
• 1-3/4 cups dark chocolate chips
• 1 tsp. pure vanilla extract

Pistachio butter layer (optional)

• 1-1/2 cups roasted salted pistachios
• 1-2 Tbsp. olive oil
• 1 Tbsp maple syrup

Topping

• 1/2 cup roasted pistachios roughly chopped

Instructions

1. In food processor, pulse chocolate cookies into fine crumbs. Add finely chopped pistachios, melted coconut oil, maple syrup and cocoa powder. Pulse until mixture holds together when pressed.
2. Use back of spoon to press crust mixture firmly into bottom and sides of tart pan with removable bottom. Pack it tightly so it sets well. Refrigerate while preparing filling.
3. Use small saucepan to heat coconut milk over medium heat until it just begins to simmer. Remove from heat and add chocolate chips. Let sit 2 minutes, then whisk until smooth and glossy. Stir in vanilla. Let ganache cool for 15 minutes at room temperature, until it is slightly thickened but still pourable.
4. For pistachio butter layer, in high-power blender, blend roasted pistachios 3–6 minutes, scraping sides until smooth paste forms. Add 1 tablespoon neutral oil and continue blending. Add maple syrup. Add up to 1 more tablespoon of oil, if needed, to achieve creamy, spreadable consistency. Spread thin, even layer over chilled crust before adding ganache.
5. Pour ganache gently on top and smooth surface.
6. Sprinkle tart with chopped roasted pistachios.
7. Refrigerate for at least 4 hours. For firmer, yet still smooth texture, refrigerate 8 hours or overnight. Serve chilled.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Dark Chocolate Pistachio Tart

Amount Per Serving (8 slices)

Calories 453 Calories from Fat 270

% Daily Value*

Fat 30g46%

Carbohydrates 41g14%

Protein 4.9g10%

* Percent Daily Values are based on a 2000 calorie diet.