Pistachio & Gianduja Tart

A crisp chocolate tart shell layered with homemade pistachio praline, silky gianduja ganache, and finished with a light pistachio Chantilly. Rich, balanced, and elegant.

Perfect for entertaining or whenever you're craving a bakery-quality dessert at home.

Instead of baking a cake for my fathers birthday I have decided to incorporate his favourite snack in the world… Pistachios.

It’s very light it has a taste of Haagen Dazs Nut Ice Cream. I could not Find the Gianduja Chocolate so I made my own- It’s actually quite simple and you can get creative with it and add any type of nut butter to the chocolate base.

Without dragging it on any further. Here is the recipe .

Tart Dough-1 day before

Ingredients:

• 200 g all-purpose flour

• 25 g cocoa powder

• 25 g almond flour

• 85 g icing sugar

• Pinch of fine sea salt

• 130 g cold unsalted butter, cubed

• 1 large egg

Egg Wash

• 1 egg

• 1 tbsp milk

• ½ tsp cocoa powder

Method

1. Prepare the Dough

1. In a large bowl, combine the flour, cocoa powder, almond flour, icing sugar, and salt.

2. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

3. Add the egg and mix by hand or with a stand mixer fitted with the paddle attachment until the dough just comes together. Avoid overmixing.

2. Chill

4. Flatten the dough into a disc, wrap well, and refrigerate for at least 2 hours or preferably overnight.

3. Line the Tart

5. Roll the dough to approximately 3 mm thick.

6. Carefully line an 8-inch tart ring, pressing gently into the corners without stretching the dough.

Tip: If your kitchen is warm, roll the dough between two sheets of parchment paper and refrigerate it for 10–15 minutes before cutting and lining the tart.

4. Bake

7. Chill the lined tart shell for 30 minutes.

8. Dock the base with a fork.

9. Bake at 170°C (340°F) for 13 minutes.

5. Seal the Shell

10. Whisk together the egg, milk, and cocoa powder until smooth.

11. Brush a thin layer over the inside and outside of the warm tart shell.

12. Return to the oven and bake for an additional 5 minutes.

13. Allow to cool completely before filling.

Pistachio Praline-1 day before

Ingredients:

• 200 g roasted pistachios

• 130 g granulated sugar

• 50 g mineral water

• Pinch of flaky sea salt

Method

1. Roast the Pistachios

1. Roast the pistachios at 120°C (250°F) for about 8–10 minutes, just until fragrant. Do not over-roast.

2. Make the Caramel

2. Combine the sugar and water in a saucepan.

3. Cook over medium heat without stirring until a light golden caramel forms.

3. Coat the Pistachios

4. Add the warm pistachios to the caramel and stir until evenly coated.

4. Cool

5. Spread the mixture onto baking paper and allow it to cool completely.

5. Blend

6. Blend in a powerful food processor with the flaky sea salt until smooth and fluid. This may take several minutes.

Store any extra praline in an airtight container. It's delicious stirred into yogurt, spread on toast, drizzled over waffles, or used in other desserts.

Gianduja Ganache- the day of assembly

Ingredients:

• 110 g high-quality milk chocolate (such as Callebaut), finely chopped

• 80 g 100% roasted hazelnut butter (unsweetened)

• 50 g 66–70% dark chocolate

• 110 g heavy cream (35%)

• 55 g whole milk

• 15 g unsalted butter (optional, for extra shine)

• 2 g fine sea salt (optional)

Method

1. Heat the Dairy

1. Combine the heavy cream and milk in a saucepan.

2. Heat to 80–85°C, just below a simmer.

2. Make the Ganache

3. Pour the hot cream mixture over the milk and dark chocolate.

4. Let stand for 1 minute.

5. Stir slowly from the center outward until smooth and glossy.

3. Add the Hazelnut

6. Add the roasted hazelnut butter.

7. Blend with an immersion blender until perfectly emulsified.

4. Finish

8. Blend in the butter while the ganache is around 35–40°C.

9. Allow the ganache to cool to 30–32°C before pouring into the tart shell.

Pistachio Chantilly- 1 day before

Ingredients:

• 270 g heavy cream(35%)

• 70 g white chocolate

• Seeds from 1 vanilla bean

• 1½ gelatin sheets( 200 bloom) or 3g of powdered gelatin in 15 g of cold water

• 1 tbsp pistachio paste

• 1 tbsp pistachio praline

Method

1. Bloom the Gelatin

1. Soak the gelatin sheets in cold water for 10 minutes.

2. Squeeze out the excess water.

3. Place the gelatin into a bowl with the white chocolate and vanilla seeds.

2. Make the Base

4. Heat one-third of the cream until hot but do not exceed 80°C.

5. Pour over the white chocolate mixture.

6. Stir until smooth, or blend with an immersion blender for the silkiest texture.

3. Finish

7. Add the remaining cold cream, pistachio paste, and pistachio praline.

8. Blend until completely smooth.

4. Chill

9. Cover with plastic wrap directly touching the surface.

10. Refrigerate overnight.

5. Whip

11. Whip the Chantilly until soft peaks form. Be careful not to overwhip. I reccomend using the hand whisk as you will feel how stiff the chantilly becomes.

Assembly

1. Ensure the tart shell has cooled completely.

2. Spread a thin, even layer of pistachio praline over the base.

3. Pour the cooled gianduja ganache over the praline.

4. Refrigerate until fully set, about 3–4 hours.

5. Whip the pistachio Chantilly to soft peaks.

6. Pipe or spread over the ganache into a domed shape using a spatula to smooth it out.

7. Finish with chopped roasted pistachios or crushed pistachio praline.

Tips

• Use 100% pistachio paste for the cleanest, most intense pistachio flavor.

• Always pour the ganache at 30–32°C for the smoothest finish.

• Chill the tart for at least 1 hour before slicing.

• Remove the tart from the refrigerator 15–20 minutes before serving for the best texture and flavor.

• Store refrigerated for up to 3 days.