Dark Chocolate and Pistachio Tart

Ingredients

• 70 g Salted butter (cut into pieces)
• 70 g Unsalted butter (cut into pieces)
• 75 g Powdered sugar
• 250 g Type 45 flour
• 1 Egg (at room temperature)
• 30 g Almond powder
• 225 g 64% cocoa dark chocolate (cut into pieces)
• 250 g Whole liquid cream 30% fat
• 35 g Unsalted butter (chocolate ganache)
• 200 g White chocolate (cut into pieces)
• 175 g Whole liquid cream 30% fat (pistachio ganache)
• 25 g Unsalted butter (pistachio ganache)
• 35 g Pistachio paste (unsweetened if possible)
• a few drops Green food coloring (optional) (to intensify the colour)

Instructions

1. Prepare the almond sweet pastry

   Cut the salted butter and the unsalted butter into pieces, place them in a mixing bowl and work on low speed with the immersion blender until a paste-like consistency is achieved. Add the powdered sugar and cream. Incorporate the flour, almond powder and the egg using a spatula until a homogeneous dough forms.

   Time: PT15M

2. Rest the dough

   Form a ball, wrap it in cling film and place in the refrigerator for about 2 hours.

   Time: PT2H

3. Line the tart pan

   On a lightly floured work surface, roll the dough to about 3 mm thickness. Carefully transfer the dough into a 26 cm tart ring, form a one‑centimetre border, cut off the excess and smooth the edges.

   Time: PT15M

4. Blind bake

   Preheat the oven to 180 °C. Prick the base with a fork, cover with parchment paper and fill with dried beans (or baking beads). Bake 15 to 20 minutes until the edges are lightly golden. Remove the beans and paper, let cool.

   Time: PT20M

   Temperature: 180°C

5. Dark chocolate ganache

   In a saucepan, bring 250 g of cream to a boil with 35 g of unsalted butter. Pour the hot mixture over the dark chocolate pieces, let rest for 1 minute then stir until a smooth ganache forms.

   Time: PT10M

6. Set the chocolate ganache

   Let the ganache cool to room temperature then place in the refrigerator for 2 hours to set.

   Time: PT2H

7. Assemble the circles and first ganache layer

   Place the 18 cm circle in the centre of the tart base and the small 8 cm circle slightly off‑centre. Pour the dark chocolate ganache around the large circle, then fill the small circle in the centre.

   Time: PT10M

8. Cool the first ganache

   Return the tart to the refrigerator for 2 hours so the dark chocolate ganache sets completely.

   Time: PT2H

9. Unmold the circles

   Use a small kitchen torch to lightly heat the edges of both circles to release the ganache. Carefully remove the circles.

   Time: PT5M

10. Pistachio ganache

    Bring 175 g of cream to a boil with 25 g of unsalted butter. Add the pistachio paste, stir, then incorporate the melted white chocolate. Add a few drops of green food colouring if desired and whisk until a homogeneous ganache is achieved.

    Time: PT10M

11. Fill the centre

    Pour the pistachio ganache into the central well left free, spreading lightly until it reaches the height of the dark chocolate ganache.

    Time: PT5M

12. Final set and serve

    Return the tart to the refrigerator for 30 minutes so the pistachio ganache sets. Remove, optionally garnish with a few toasted pistachio shards and serve chilled.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Salted butter: unsalted butter + pinch of salt
• Instead of Unsalted butter: salted butter
• Instead of Powdered sugar: blended granulated sugar
• Instead of Type 45 flour: all‑purpose flour
• Instead of Egg: organic chicken egg
• Instead of Almond powder: ground almonds
• Instead of 64% cocoa dark chocolate: 70% cocoa dark chocolate
• Instead of Whole liquid cream 30% fat: heavy cream
• Instead of Unsalted butter (chocolate ganache): salted butter
• Instead of White chocolate: white milk chocolate
• Instead of Whole liquid cream 30% fat (pistachio ganache): heavy cream
• Instead of Unsalted butter (pistachio ganache): salted butter
• Instead of Pistachio paste: ground pistachios + sugar

Equipment Needed

• Mixing bowl
• Immersion blender (micron)
• Silicone spatula
• Rolling pin
• 26 cm tart ring
• Parchment paper
• Baking paper (for blind baking)
• Dried beans or baking beads
• Oven
• 18 cm tart ring
• 8 cm tart ring
• Kitchen torch
• Kitchen scale
• Cooking thermometer (optional) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Obtain a dough with a paste‑like consistency without over‑working.
• Blind bake to prevent the dough from puffing up.
• Smooth, well‑emulsified dark chocolate ganache.
• Refrigerate each ganache for 2 hours to set.
• Unmold the circles with the torch without overheating.

Chef Tips from the Video

• Use high‑quality couverture chocolate for optimal shine.
• Lightly toast pistachio shards before incorporating for extra crunch.
• Lightly dust the chocolate ganache with fleur de sel for a savory contrast.

Troubleshooting

Storage

Refrigerator: Keep the tart refrigerated, covered, for up to 3 days.

Freezer: Not recommended: the ganache may separate upon thawing.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled.
• Ganaches can be made 24 hours ahead and stored in the refrigerator.
• Chocolate circles can be pre‑made and stored in parchment paper.