Ingredients
- All-purpose flour: 1 1/4 cups
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Powdered sugar: 1/4 cup
- Pinch of salt: 1/4 teaspoon
- Ice water: 3-5 tablespoons
- Heavy cream: 1 cup
- Semisweet chocolate, chopped: 8 ounces
- Pistachios, shelled and chopped: 1/2 cup
Instructions
- Step 1: Make the crust: In a food processor, pulse together the flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Step 2: Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and chill in the refrigerator for at least 30 minutes.
- Step 3: Preheat oven to 375°F (190°C). Bake the crust for 20-25 minutes, or until golden brown. Let cool completely.
- Step 4: Make the ganache: In a heatproof bowl, heat the heavy cream over simmering water or in the microwave until hot but not boiling. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.
- Step 5: Gently whisk the chocolate and cream together until smooth and glossy. Pour the ganache into the cooled tart crust.
- Step 6: Sprinkle the chopped pistachios evenly over the ganache. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is firm. Slice and serve.
Notes
- Store leftover tart tightly covered in the refrigerator for up to 3 days to maintain the ganache's smooth texture.
- For a slightly softer ganache, let the tart sit at room temperature for about 15 minutes before serving.
- Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate and nutty pistachios.
- When making the crust, ensure the butter and water are very cold to prevent gluten development and achieve a flaky, tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American