Salted Pistachio Chocolate Tart
This Salted Pistachio Chocolate Tart is the epitome of a decadent, rich dessert. With a cocoa crust, and chocolate ganache filling, it's surprisingly easy to make!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 8 -10 slices
Pie Crust
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 cup butter melted
- 1/4 cup sugar
- 1/4 cup icing sugar
Ganache Filling
- 1 1/4 cups whipping cream
- 1 1/2 cups dark chocolate chips
Preheat oven to 350 degrees.
Grease a 9 inch round cake pan with a stick of butter, then press pie crust into pan with spoon and mould with fingers. Freeze for about 10 minutes until pie crust is hardened, and then put in oven for 20 minutes.
Meanwhile, make chocolate ganache by bringing cream just to a boil and simmering for about 8-10 minutes until slightly thickened. Pour overtop of chocolate chips in a heat safe bowl, and stir until thoroughly combined.
Take crust of the oven and let cool for a couple minutes. Pour chocolate ganache filling into crust, and let sit for 10 minutes at room temperature.
De-shell and chop salted pistachios, sprinkle over tart before the ganache has the chance to complete set. Garnish with additional sea salt if desired and let sit in refrigerator to set for at least 4-6 hours.
Enjoy cold fresh out of the fridge!