This recipe is for chocolate ganache tarts sprinkled with pistachios. The recipe is so quick, easy to prepare and honestly so delicious. If you’re a chocolate lover then this recipe is definitely for you.
The recipe is prepared by making buttery, sweet shortcrust pastry cases. The pastry uses my easy go to recipe that I use for all my sweet tarts including my strawberries and cream tartlets.
Once cooled, the pastry cases are filled with chocolate ganache that has been made with double cream and plain chocolate. The chocolate ganache tarts are then finished off with a sprinkle of pistachios that not only makes them look pretty but also adds the best flavour.
I love chocolate ganache due to its smooth consistency and pairing it with pastry works wonders. You can make these chocolate ganache tarts for an after dinner dessert especially when hosting and I’m sure these tarts will have your guests impressed.
Ingredients for Chocolate Ganache Tarts with Pistachio Nuts
For the sweet pastry
- 200g plain flour
- ¼ teaspoon salt
- 50g icing sugar
- 100g unsalted butter (cubed)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 20ml milk
For the ganache
- 200g high quality dark chocolate (around 50% cocoa)
- 100g double cream
- 4 tablespoon pistachios (chopped)
How to Make Chocolate Ganache Tarts with Pistachio Nuts
Make the sweet tart pastry
1. For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs.
2. Add the vanilla extract, lemon juice and milk then use your hands and bring the dough together. Once a dough has begun to form, tip the dough out onto a lightly floured surface and keep bringing it together to ensure the dough is well formed. If the dough is too dry and bits of dough are falling off then add a drop of water at a time and lighty knead until it has fully formed. At this point the dough should not be too dry or wet. Shape the dough into a disk and then wrap in cling film and refrigerate for 1 hour.
3. While the pastry is in the refrigerator, grease 4 tartlet tins (10cm/4 inches) with butter and set aside.
4. Remove the dough from the fridge and lightly flour a surface. Roll out the pastry to around 2 – 3 mm thick. Use a cereal bowl that is slightly larger than the tartlet tins to cut 4 circles in the pastry.
5. Line the tins with the pastry but using your fingers to ensure that the pastry is pushed tight and snug into the tins. If there is any overhang, do not cut it at this point as the pastry may shrink. Cut some baking paper into circles that will fit inside the tartlets and place the baking paper inside each tartlet. Fill with baking beans (see Notes) and refrigerate the pastry in the tins with the baking beans for 30 minutes.
Bake the pastry tarts
6. Preheat the oven to gas mark 5/375oF/190oC then place the pastry tartlet tins on a baking tray with the baking beans in place. Now you can cut any overhang by going around the tins with a shape knife or kitchen scissors. Bake the pastry for 10 minutes. After 10 minutes, lift out the baking paper and beans. Prick the base of the pastry with a fork and continue to bake for a further 10 minutes. Remove from the oven and leave to cool for at least 30 minutes.
Make the chocolate ganache
7. For the ganache, add the plain chocolate to a mixing bowl and set aside. In a saucepan, heat the double cream and sugar and bring to a boil. Ensure you do not leave the cream unattended as it will boil over.
8. Pour the hot cream over the chocolate and ensure all the chocolate is submerged into the cream. Allow to stand for 3 minutes to allow the chocolate to melt then stir the mixture for about 4 minutes or until all the mixture is fully combined and the chocolate is smooth and glossy.
9. Spoon the ganache into the pastry cases and use a spatula to smooth the ganache evenly. Sprinkle the pistachios on top and place the ganache tarts in the fridge to set for at least 20 minutes before serving.
Recipe Tips
- You will need 4 loose bottomed fluted tart tins (10cm/4 inches).
- This recipe calls for baking beans to blind bake the pastry. If you do not have baking beans, you can use rice or lentils.
- For the chocolate ganache, I use plain chocolate. The cocoa content of the chocolate I use is around 53%. The cream amount in the recipe is only based on using chocolate with around 50% cocoa. If you use chocolate with around 60% cocoa then you will need the same weight of chocolate as cream and if you use chocolate with a higher cocoa percentage you will need more cream.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 705kcal | 48.6g | 28.0g | 56.1g |
| Sugars | Fibre | Protein | Salt |
| 31.4g | 1.9g | 8.4g | 0.06g |
Storage
These ganache tarts can be stored in the fridge for up to 3 days.
Recipes that may interest you
- The Most Sensational Double Chocolate Cake with Ganache
- Double Chocolate Cupcakes with a Silky Ganache Frosting
- Toffee Shortbread dipped in Chocolate with Pecan Nuts
Chocolate Ganache Tarts with Pistachio Nuts
Ingredients
For the sweet pastry
- 200g plain flour
- ¼ teaspoon salt
- 50g icing sugar
- 100g unsalted butter (cubed)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 20ml milk
For the ganache
- 200g high quality dark chocolate (around 50% cocoa)
- 100g double cream
- 4 tablespoon pistachios (chopped)
Instructions
- For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs.
- Add the vanilla extract, lemon juice and milk then use your hands and bring the dough together. Once a dough has begun to form, tip the dough out onto a lightly floured surface and keep bringing it together to ensure the dough is well formed. If the dough is too dry and bits of dough are falling off then add a drop of water at a time and lighty knead until it has fully formed. At this point the dough should not be too dry or wet. Shape the dough into a disk and then wrap in cling film and refrigerate for 1 hour.
- While the pastry is in the refrigerator, grease 4 tartlet tins (10cm/4 inches) with butter and set aside.
- Remove the dough from the fridge and lightly flour a surface. Roll out the pastry to around 2 – 3 mm thick. Use a cereal bowl that is slightly larger than the tartlet tins to cut 4 circles in the pastry.
- Line the tins with the pastry but using your fingers to ensure that the pastry is pushed tight and snug into the tins. If there is any overhang, do not cut it at this point as the pastry may shrink. Cut some baking paper into circles that will fit inside the tartlets and place the baking paper inside each tartlet. Fill with baking beans (see Notes) and refrigerate the pastry in the tins with the baking beans for 30 minutes.
- Preheat the oven to gas mark 5/375oF/190oC then place the pastry tartlet tins on a baking tray with the baking beans in place. Now you can cut any overhang by going around the tins with a shape knife or kitchen scissors. Bake the pastry for 10 minutes. After 10 minutes, lift out the baking paper and beans. Prick the base of the pastry with a fork and continue to bake for a further 10 minutes. Remove from the oven and leave to cool for at least 30 minutes.
- For the ganache, add the plain chocolate to a mixing bowl and set aside. In a saucepan, heat the double cream and sugar and bring to a boil. Ensure you do not leave the cream unattended as it will boil over.
- Pour the hot cream over the chocolate and ensure all the chocolate is submerged into the cream. Allow to stand for 3 minutes to allow the chocolate to melt then stir the mixture for about 4 minutes or until all the mixture is fully combined and the chocolate is smooth and glossy
- Spoon the ganache into the pastry cases and use a spatula to smooth the ganache evenly. Sprinkle the pistachios on top and place the ganache tarts in the fridge to set for at least 20 minutes before serving.
Sara
I love these tarts. I gave the nuts a miss because I have allergies but they were delicious even without the nuts.