Ingredients
Scale
- 1 (9-inch) pre-made tart shell
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup shelled pistachios, for garnish (optional)
Instructions
- Step 1: Finely chop the semi-sweet chocolate and set aside. Roughly chop 1/4 cup of pistachios.
- Step 2: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for 1 minute.
- Step 3: Whisk the cream and chocolate together until completely smooth and glossy. Stir in the butter, vanilla extract, and salt until fully incorporated. Stir in the 1/4 cup of chopped pistachios.
- Step 4: Pour the ganache into the prepared tart shell and spread evenly.
- Step 5: Refrigerate the tart for at least 2 hours, or until the ganache is set.
- Step 6: Garnish with the remaining 1/4 cup of chopped pistachios (optional) before serving.
Notes
- Store leftover tart in the refrigerator for up to 3 days, covering loosely with plastic wrap to prevent it from drying out.
- For a warmer, more decadent experience, gently reheat a slice for a few seconds in the microwave.
- Serve this tart with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a truly luxurious dessert.
- To prevent the pistachios from clumping together, toast them lightly in a dry pan before adding them to the ganache for a richer flavor and enhanced crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American