flourless dark chocolate pistachio tart
This gluten free flourless dark chocolate pistachio tart is a truly decadent dessert for everyone to enjoy. Made with a nutty pistachio crust and a dense, bittersweet chocolate filling, this recipe is a rich treat that’s perfect for everything from a dinner party to a date night in.
OK, so did you, like perhaps the entirety of America, watch the Oscars last night? My husband and I watch it every year and make a date night in of it, completely with a cheese board and fancy cocktails. My daughter also got a sneak peek of the red carpet special this year and officially declared every single dress she saw a winner, so, the fashion police have nothing on her.
The whole fanfare of the Academy Awards is fun and all, but for me, the real winner of the night was dessert, in the form of this flourless dark chocolate pistachio tart. Yeah, I said it. The Oscar goes to this decadent dessert, and I’ll give it a standing ovation (right before I sit back down on my couch to enjoy it, of course).
HOW TO MAKE A FLOURLESS DARK CHOCOLATE PISTACHIO TART
I’ve been wanting to make a chocolate tart for the site for a while now, so when I found this recipe I knew I had to make my own version.
We’ll start with the crust, which is a simply a mixture of ground pistachios and beaten egg whites baked and cooled. I used shelled roasted and salted pistachios to give the crust a nutty, slightly salty flavor. There is no sugar in the crust, which only enhances the sweetness in the chocolate filling. Each bite of the crust is just pure pistachio goodness.
Then, there is a thin layer between the crust and the chocolate of apricot preserves, which I LOVE. It gives the tart one more necessary notch of sweetness without being overpowering in any way, and it also protects the crust from the chocolate layer to keep it from seeping through or going too soft. I used apricot preserves, but feel free to mix it up with raspberry, fig or strawberry.
Finally, the star of the performance, the chocolate. The filling here is made with half and half and 70% chocolate and when mixed together, it forms a ganache-like consistency without being too sweet or too rich. Just spread it evenly over the preserves and let it chill in the fridge for a couple of hours and you’ll have a smooth, fudgy filling that exudes pure chocolate flavor.
TIPS FOR THE BEST CHOCOLATE TART
Before I leave you to run as fast as you can to go make this tart, a few tips to keep in mind:
1. Be sure to grind the pistachios in the food processor as much as possible before the mixture turns into a paste. The finer the pistachios, the more easily they will fold into the egg whites and thereby form a sturdy gluten free crust.
2. Use a sharp, clean knife every time you cut into the tart. Any leftover chocolate on the knife will drag it through the tart, possibly dragging the slice of tart with it. And that’s just sad for everyone. When I cut into tarts and cakes, I dip my knife into a tall glass of hot water and dry it off between each cut.
3. If you’re not a fan of pistachios, you certainly can swap them out for almonds or even hazelnuts in this recipe. But I do love the flavor combination of pistachios and chocolate, so I recommend pistachios above all else for the best possible outcome.
Whether you make this tart for a dinner party, a date night in or just because (always a worthy reason), be prepared for it to steal the show. Though I suppose you’ll be the real winner, after all, since you’re the one who gets to enjoy it as dessert.Print
- 1 3/4 cups roasted and salted shelled pistachios, plus more for topping
- 2 egg whites
- 1/4 cup apricot preserves
- 3/4 cup half-and-half
- 10 ounces 70% dark chocolate, chopped
- Cocoa powder, for topping
- Flaky sea salt, for topping
- Preheat oven to 350F. Lightly spray a 9-inch tart pan with cooking spray. In a food processor, process pistachios 1 minute until very finely ground. Transfer to a medium bowl.
- In a separate medium bowl using an electric hand mixer, beat egg whites until stiff peaks form. Fold egg whites into ground pistachios until just combined. Press mixture into bottom and sides of prepared tart pan. Place tart pan on a baking sheet. Bake 18-20 minutes until brown. Cool completely on a cooling rack, about 30 minutes.
- Spread apricot preserves evenly over bottom of cooled crust. In a small saucepan over medium-low heat, bring half-and-half just to a boil, about 7-9 minutes. Pour over chocolate in a medium bowl. Let stand 1 minute, then stir until completely smooth. Pour and spread chocolate mixture evenly over preserves. Chill tart 2 hours until set. Top with cocoa powder, chopped pistachios and flaky sea salt. Store covered in refrigerator up to 3 days.