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Chocolate Pistachio Tarts

Chocolate Ganache Tarts with Pistachio Nuts

This recipe makes chocolate ganache tarts that include buttery sweet pastry filled with chocolate ganache and topped with chopped pistachios.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 705kcal

Ingredients

For the sweet pastry

  • 200g plain flour
  • ΒΌ 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

  • Make the sweet tart pastry
    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. Divide the dough into 4 equal parts and roll each piece into circles that are large enough to fit into the tins.
  • Line the tins with the pastry and press the pastry into the corners of the tins. Use 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 recipe tips below) and refrigerate the pastry in the tins with the baking beans for 30 minutes.
  • Bake the pastry tarts
    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
    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.