Chocolate Pistachio Tart Recipe

Name: Chocolate Pistachio Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PASTRY; 1 1/2 cups flour; 1/2 cup powdered sugar; 8 tbsp (1 stick) cold unsalted butter, coarsely chopped; None None FOR THE FILLING; 1/2 cup unsalted pistachios, toasted; 7 tbsp unsalted butter, softened; 1/2 cup granulated sugar; 2 None eggs; 3/4 cup self-rising flour; 1/3 cup unsweetened cocoa powder; 1/2 cup raspberry jam; 12 None unsalted pistachios, toasted, for topping; 1 oz semi-sweet chocolate, melted

Servings: persons

None None FOR THE PASTRY
1 1/2 cups flour
1/2 cup powdered sugar
8 tbsp (1 stick) cold unsalted butter, coarsely chopped
None None FOR THE FILLING
1/2 cup unsalted pistachios, toasted
7 tbsp unsalted butter, softened
1/2 cup granulated sugar
2 None eggs
3/4 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/2 cup raspberry jam
12 None unsalted pistachios, toasted, for topping
1 oz semi-sweet chocolate, melted

1
For the pastry, process sifted flour, powdered sugar and butter until crumbly. Add enough ice-cold water (about 2 tbsp) until ingredients just come together when processed. Knead dough on floured surface until smooth. Cover; refrigerate 30 mins.
2
Grease a 14 x 5-inch rectangular tart pan with removable bottom. Reserve one-quarter of the dough for decoration. Roll remaining pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
3
Roll out reserved dough on floured surface. Cut out twelve 3/4-inch rounds; place on parchment paper-lined tray. Refrigerate 30 mins.
4
Preheat the oven to 400u00b0F.
5
For the filling, blend or process pistachios finely.
6
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, cocoa powder and pistachios. Spread jam over bottom of crust; top with pistachio filling. Top filling with pastry rounds. Bake 15 mins.
7
Reduce oven temperature to 350u00b0F. Bake further 25 mins. Cool.
8
Dip 12 pistachios in melted chocolate; place on pastry rounds. Cool before slicing.

903

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None FOR THE PASTRY, 1 1/2 cups flour, 1/2 cup powdered sugar, 8 tbsp (1 stick) cold unsalted butter, coarsely chopped, and more.

Yes, Chocolate Pistachio Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pistachio Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions