Why You’ll Love This Recipe

This No-Bake Chocolate Tart with Pistachio Paste is not only quick and easy to prepare, but it’s also a showstopper. The creamy chocolate ganache filling is complemented by the earthy, slightly sweet flavor of pistachio paste, which elevates the tart to another level. The best part? There’s no baking involved, making it a great option for hot summer days when you want to avoid turning on the oven. Plus, the tart can be made in advance, making it an ideal dessert for entertaining or preparing ahead of time.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (or digestive biscuits)
1/4 cup unsweetened cocoa powder
1/4 cup melted butter
2 tablespoons sugar

For the filling:

1/2 cup pistachio paste
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom and sides of a tart pan (preferably a 9-inch tart pan) to form an even crust. Refrigerate the crust for at least 30 minutes to set.
Make the chocolate filling: In a saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil). Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and smooth. Stir in the butter, honey or maple syrup, vanilla extract, pistachio paste, and a pinch of salt. Continue stirring until the mixture is smooth and well combined.
Assemble the tart: Pour the chocolate-pistachio mixture into the chilled crust. Use a spatula to smooth the top, ensuring an even layer. Refrigerate the tart for at least 2 hours, or until the filling is set.
Serve: Once set, remove the tart from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing and serving. Garnish with chopped pistachios or additional chocolate shavings, if desired.

Servings and Timing

Servings: 8-10
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes

Variations

Nut alternatives: If you don’t have pistachio paste, you can use almond paste or hazelnut spread for a different nutty flavor.
Chocolate types: You can experiment with different types of chocolate—dark chocolate, milk chocolate, or even white chocolate—for a unique twist on the flavor.
Tart toppings: Add fresh berries such as raspberries or strawberries, or drizzle with caramel sauce for an extra indulgent treat.

Storage/Reheating

Storage: Store any leftover tart in an airtight container in the refrigerator for up to 4 days. It will remain delicious and creamy when kept chilled.
Reheating: This tart is best served cold, but if you prefer it slightly softer, let it sit at room temperature for a few minutes before serving.

FAQs

Can I make this tart ahead of time?

Yes, this tart is perfect for making ahead! It needs at least 2 hours of chilling time to set, but it can be prepared the night before or up to 2 days in advance.

Can I use a different type of crust?

Absolutely! You can use a graham cracker crust, an Oreo cookie crust, or even a shortbread crust for a different flavor profile. Just make sure the crust is firm enough to hold the filling.

What if I can’t find pistachio paste?

If pistachio paste is not available, you can make your own by blending roasted pistachios with a little bit of oil or honey, or you can substitute with other nut pastes, such as almond or hazelnut.

Can I freeze this tart?

Yes, you can freeze the tart. Make sure to wrap it tightly in plastic wrap and then place it in an airtight container. To serve, let it thaw in the refrigerator for several hours before slicing.

Can I use dairy-free alternatives for the filling?

Yes, you can substitute the heavy cream with coconut cream or another dairy-free cream. Use dairy-free chocolate and butter substitutes as well to make the tart completely dairy-free.

How do I know when the tart is set?

The tart should feel firm to the touch when it’s fully set. If you gently press the center, it should not jiggle. If it does, give it more time in the refrigerator to set.

Can I make this tart gluten-free?

Yes! This tart can easily be made gluten-free by using gluten-free graham crackers or cookies for the crust.

How should I store leftover tart?

Store any leftover tart in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze individual slices for longer storage.

Can I make individual-sized tarts?

Yes! You can make individual tarts using a muffin tin or mini tart pans. Just adjust the chilling time accordingly since smaller tarts will set faster.

What’s the best way to slice a no-bake tart?

For a clean slice, use a sharp knife dipped in warm water. Wipe the knife between each cut to keep the slices neat.

Conclusion

This No-Bake Chocolate Tart with Pistachio Paste is the perfect dessert for any occasion. It’s a rich and creamy treat that combines the best of chocolate and pistachio in an easy-to-make, no-bake form. With a buttery, crunchy crust, a smooth chocolate filling, and a touch of pistachio paste for added depth, this tart is sure to impress anyone who tastes it. Whether you’re serving it at a dinner party or just indulging in a special treat, this recipe is a guaranteed crowd-pleaser. Enjoy!

No-Bake Chocolate Tart with Pistachio Paste

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This No-Bake Chocolate Tart with Pistachio Paste is a luxurious, easy-to-make dessert that combines creamy chocolate ganache with the rich, nutty flavor of pistachios. With a buttery, crunchy crust and a velvety filling, it’s a perfect dessert for any occasion, offering a sophisticated twist on traditional chocolate tarts.

Author: Emily
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-bake
Cuisine: International
Diet: Vegetarian

Instructions

Make the Crust: In a bowl, combine the graham cracker crumbs, crushed pistachios, melted butter, and sugar. Stir until the mixture is well combined and holds together when pressed. Press the mixture into the bottom and sides of a tart pan. Chill in the refrigerator for at least 30 minutes to set.
Make the Pistachio Paste: In a food processor, combine the pistachios, honey, and water. Process until smooth, adding more water if necessary to reach a paste-like consistency.
Prepare the Chocolate Filling: In a saucepan, heat the heavy cream, sugar, vanilla extract, and salt over medium heat until the sugar dissolves and the cream is just about to simmer. Pour the hot cream mixture over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Assemble the Tart: Spread a thin layer of pistachio paste over the chilled tart crust. Pour the warm chocolate filling on top, spreading it evenly with a spatula. Chill the tart in the refrigerator for at least 2 hours, or until the chocolate is fully set.
Serve: Once set, remove the tart from the pan and slice it. Garnish with extra chopped pistachios or a sprinkle of sea salt if desired. Serve chilled.

Notes

You can substitute the pistachios with other nuts, such as almonds or hazelnuts, for a different flavor.
If the chocolate filling seems too thick, you can add a little more cream to reach your desired consistency.
For a dairy-free version, use coconut cream and dairy-free chocolate.