Ingredients
Equipment
Method
Make the Crust
- Preheat oven to 350°F (175°C). In a medium bowl, combine the flour, powdered sugar, and salt.
- Add the cold, cubed butter. Cut the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Prick the bottom with a fork and bake for 20-25 minutes, or until lightly golden. Let the crust cool completely.
Prepare the Ganache and Assemble
- Place the finely chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- Gently whisk the mixture until smooth and glossy. Whisk in the softened butter until fully incorporated.
- Pour the warm ganache into the cooled tart crust. Sprinkle the chopped pistachios evenly over the top.
- Refrigerate for at least 4 hours, or until the ganache is firm, before slicing and serving.
Notes
For the cleanest slices, dip a sharp knife in hot water and wipe it dry before each cut.
Ensure the tart crust is completely cool before adding the warm ganache to prevent it from becoming soggy.
Store the tart in an airtight container in the refrigerator for up to 4 days.
Ensure the tart crust is completely cool before adding the warm ganache to prevent it from becoming soggy.
Store the tart in an airtight container in the refrigerator for up to 4 days.