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
- Shelled pistachios, roughly chopped: 1/2 cup
Instructions
- Step 1: Make the crust: In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Step 2: Gently press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork. Chill in the refrigerator for at least 30 minutes.
- Step 3: Preheat oven to 375°F (190°C). Bake the tart crust for 20-25 minutes, or until golden brown. Let cool completely.
- Step 4: Make the ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Step 5: Pour the ganache into the cooled tart crust. Sprinkle the chopped pistachios evenly over the top.
- Step 6: Refrigerate the tart for at least 2 hours, or until the ganache is set. Serve chilled.
Notes
- Store leftover tart in the refrigerator, covered, for up to 3 days, but the crust is best eaten within 24 hours.
- While reheating isn't recommended, you can bring a chilled slice to room temperature for about 15 minutes to soften the ganache slightly.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in textures and temperatures.
- For a richer flavor, toast the chopped pistachios lightly in a dry pan before adding them to the ganache; this will enhance their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American