Dark Chocolate Ganache Tart with Pistachios and Raspberries Recipe
This Dark Chocolate Ganache Tart features a rich and velvety 70% cacao dark chocolate ganache filling nestled in a crisp Oreo cookie crust. Topped with a sprinkle of chopped pistachios, fresh raspberries, and a hint of coarse sea salt, this dessert balances deep chocolate flavors with fresh and crunchy accents, perfect for chocolate lovers seeking an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Ingredients
For the Base
- 220 g Oreo cookies or similar
- 50 g unsalted butter, melted
- 1/2 tsp salt
For the Dark Chocolate Ganache Filling
- 600 g dark chocolate (70% cacao)
- 500 g whipping cream
- 200 g sugar (omit if using 50% or less cacao chocolate or milk chocolate)
To Finish the Tart
- 50 g unshelled pistachios, shelled and chopped
- 100 g fresh raspberries
- Coarse sea salt, to sprinkle
Instructions
- Prepare the Base: Crush the Oreo cookies into fine crumbs either by placing them in a food processor or sealing them in a bag and crushing with a rolling pin. Mix the crushed cookies with melted butter and salt until well combined. Press this mixture firmly into the base and sides of a tart pan to form an even crust. Chill in the refrigerator to set while preparing the filling.
- Make the Ganache Filling: Chop the dark chocolate into small pieces and place in a heatproof bowl. Heat the whipping cream and sugar in a saucepan over medium heat until just boiling, then immediately pour the hot cream mixture over the chocolate. Let it sit for a minute, then stir gently until smooth and shiny, ensuring the sugar is fully dissolved.
- Fill the Tart: Pour the dark chocolate ganache over the chilled cookie crust. Tap the tart pan lightly on the countertop to remove any air bubbles and smooth the surface. Refrigerate the tart for at least 4 hours, or until the ganache is fully set and firm.
- Decorate and Serve: Before serving, sprinkle the chopped pistachios evenly over the tart. Arrange fresh raspberries on top and finish with a light dusting of coarse sea salt to enhance the chocolate flavor. Slice and enjoy chilled for the best texture and flavor.
Notes
- Using 70% cacao dark chocolate gives a rich and intense chocolate flavor. If you prefer a milkier taste, use 50% cacao chocolate and omit the added sugar.
- Chilling the crust before adding the ganache helps prevent sogginess and keeps the tart firm.
- The coarse sea salt contrasts the sweetness and brings out the depth of the chocolate.
- For extra flavor, you can toast the pistachios lightly before chopping.
- Store leftover tart covered in the refrigerator and consume within 3 days for best freshness.
