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Close up of a Chocolate Pistachio Tart on an off-white plate showing the vibrant green nut layer and glossy chocolate.

Chocolate Pistachio Tart with Cocoa Crust and Gold Leaf

This decadent Chocolate Pistachio Tart features a crisp matte-black cocoa crust, a vibrant lime-green pistachio nut filling, and a glossy dark chocolate ganache, topped with roasted emerald pistachios and delicate edible gold leaf flakes.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Pastry
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour 188g
  • 0.5 cup Dutch-process cocoa powder 45g
  • 0.33 cup granulated sugar 65g
  • 0.5 cup unsalted butter 113g, cold and cubed
  • 1 large egg yolk
  • 2 cups shelled raw pistachios 250g, blanched and peeled
  • 0.5 cup powdered sugar 60g
  • 2 tbsp neutral oil 30ml, such as grapeseed
  • 8 oz 70% dark chocolate 225g, finely chopped
  • 1 cup heavy cream 240ml
  • 0.25 cup roasted pistachios roughly chopped for garnish
  • 1 sheet edible gold leaf flakes for garnish

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 Food Processor
  • 1 Tweezers for gold leaf

Method
 

Prepare the Crust
  1. Pulse flour, cocoa, and sugar in a food processor until combined.
  2. Add cold butter cubes and pulse until the mixture looks like coarse sand. Add egg yolk and ice water; pulse until dough forms.
  3. Wrap dough and chill for 30 mins. Roll out, press into a tart pan, and blind bake at 350°F (175°C) for 15-20 minutes.
Make the Filling
  1. Process blanched pistachios, powdered sugar, and oil until a thick, lime-green paste forms.
  2. Spread the pistachio paste evenly over the bottom of the cooled cocoa crust.
Finish with Ganache
  1. Pour hot cream over chopped chocolate; let sit for 5 mins then stir until glossy.
  2. Pour ganache over the pistachio layer. Garnish with chopped roasted pistachios and gold leaf flakes.

Notes

Use Dutch-processed cocoa for the darkest possible crust color.
Always blanch pistachios to achieve that vibrant lime-green interior color.