Giada Chocolate Pistachio Tart

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This Giada Chocolate Pistachio Tart is the ultimate blend of decadence and simplicity. Imagine a velvety chocolate filling cradled in a crunchy pistachio crust—it’s a dessert that’s as delightful to make as it is to savor.

Perfect for turning any occasion into something special, this tart strikes the ideal balance between indulgence and ease. Whether you’re hosting a gathering or just treating yourself, it’s a standout choice that echoes the elegance of Giada’s other beloved recipes.

Other delicious desserts that I recommend you try are Giada Chocolate Coconut Cake and her Apricot Oat Bars both will amaze you.

Why This Recipe Works

This chocolate pistachio tart is a true crowd-pleaser, blending rich bittersweet chocolate with a nutty pistachio crust for an irresistible treat. The hint of dried apricots adds a surprising twist that brightens up each bite.

What makes this recipe stand out is its elegance with minimal effort. It looks sophisticated but comes together easily, perfect for impressing guests or treating yourself. Plus, it can be made ahead of time, letting you enjoy the rich, creamy filling and crunchy crust whenever you’re ready.

Recipe Ingredients

Pistachios: These raw nuts form the base of the crust, offering a rich, nutty flavor that complements the chocolate filling beautifully. For a twist, you could swap pistachios with almonds or hazelnuts.
Graham Crackers: These are the perfect companion to the pistachios, giving the crust a buttery and slightly sweet crunch. Feel free to experiment with digestive biscuits if graham crackers aren’t available.
Bittersweet Chocolate: The star of the filling, bittersweet chocolate adds depth and richness. You can use semisweet chocolate if you prefer something less intense, but avoid milk chocolate for this recipe.
Heavy Cream: This helps create the silky, luxurious texture of the chocolate filling. Opt for full-fat cream for the best results.
Vanilla Extract: A small amount goes a long way in enhancing the chocolate flavor. Pure vanilla is ideal, but vanilla bean paste works too for a more intense aroma.
Kosher Salt: Just a pinch in both the crust and filling amplifies the sweetness and balances the flavors. Sea salt works as well if you don’t have kosher salt.
Dried Apricots: These chewy bites of sweetness add a fruity contrast to the rich chocolate. Feel free to experiment with dried cherries or cranberries for a different flavor profile.
Lightly Whipped Cream: A perfect, fluffy topping for this decadent tart. You can skip it or substitute with a dollop of Greek yogurt if you want a tangier finish.

Note: The rest of the ingredients, including measurements, can be found in the recipe card below!

Step-by-Step Directions

Step One – Start by preheating your oven to 350°F and preparing a 9-inch springform pan with a light coating of nonstick spray. In a food processor, combine pistachios, sugar, and salt, pulsing until they’re coarsely chopped. Add in the graham crackers and continue pulsing until finely ground. Slowly add the melted butter and pulse until the mixture is the texture of damp sand.

Step Two – Firmly press the pistachio-graham cracker mixture into the base of the springform pan, making sure it’s even. Bake the crust for around 12 minutes, or until the edges turn golden brown. Remove from the oven and allow it to cool to room temperature.

Step Three – While the crust cools, chop your bittersweet chocolate and place it in a medium-sized heatproof bowl. Set aside.

Step Four – In a small saucepan, warm the heavy cream, vanilla extract, and a pinch of salt over medium heat. Heat until you see small bubbles forming around the edges, but be careful not to let it fully boil.

Step Five – Carefully pour the hot cream over the chopped chocolate and let it sit for about two minutes without stirring. After that, whisk the mixture together until it becomes smooth and glossy.

Step Six – Pour the rich chocolate filling over your cooled crust, spreading it out evenly. Sprinkle the chopped dried apricots over the top, then refrigerate the tart for at least four hours to set. Serve with whipped cream if desired!

How to serve

Serve a slice of this rich tart with a spoonful of lightly whipped cream on the side, or even better, with a scoop of vanilla ice cream to balance the chocolate.
Fresh berries like raspberries or sliced strawberries make a beautiful and tasty topping. You can also sprinkle some extra chopped pistachios for a bit of crunch.
For a fun twist, drizzle some caramel or honey over the top of each slice before serving—it adds a sweet contrast that your guests will love.
This tart pairs perfectly with a hot cup of coffee or espresso, making it a great end to a dinner party.
If you want to get fancy, try serving it with a glass of dessert wine, like Moscato, for a little extra indulgence!

Recipe FAQs and Variations

What can I use instead of pistachios for the crust?

If you don’t have pistachios on hand, you can easily substitute them with almonds, hazelnuts, or even walnuts. Each will give the crust a unique flavor, but still complement the chocolate filling perfectly.

How should I store the leftover tart?

To store leftovers, cover the tart tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to a month.

What can I substitute for dried apricots?

If you’re not a fan of dried apricots, you can swap them out for dried cherries, cranberries, or even raisins. Each adds a different pop of flavor to balance the chocolate.

Can I make this tart gluten-free?

Absolutely! You can use gluten-free graham crackers for the crust and ensure that all other ingredients, like chocolate, are gluten-free. It’s an easy swap that won’t affect the taste.

Can I make the tart ahead of time?

Yes! This tart can be made a day ahead. Just store it in the fridge, and bring it to room temperature for about 15 minutes before serving for the best texture.

Check out More Giada dessert Recipes:

Giada Chocolate Pistachio Tart

Recipe by Giada De LaurentiisCourse: DessertCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

For The Crust:
Nonstick cooking spray (for pan)
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons 1 stick unsalted butter, melted
For The Filling:
12 ounces bittersweet chocolate (chopped)
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots (chopped)
Lightly whipped cream (for serving, optional)

Directions

Set your oven temperature to 350°F (175°C). To prevent sticking, simply spray a 9-inch springform pan with nonstick cooking spray.
Combine the raw pistachios, sugar, and salt in a food processor. Blend the pistachios until they are coarsely chopped. Pulverize the graham crackers until they are finely ground.
Next, combine the melted butter with the mixture and pulse until it has a texture similar to wet sand. Evenly distribute the mixture over the bottom of the springform pan.
Place the crust in the preheated oven and bake for approximately 12 minutes, or until the edges turn a lovely golden brown. Allow the crust to cool to room temperature after it is finished.
After that, chop the bittersweet chocolate into small pieces and then transfer it to a medium-sized bowl. Heat the heavy cream, vanilla extract, and salt in a small saucepan over medium heat until it begins to simmer.
Now pour the hot cream over the chopped chocolate. Allow it to sit for 2 minutes until melted, then vigorously whisk until it becomes smooth and glossy.
Spread the chocolate filling evenly over the cooled crust. Simply add the chopped dried apricots on top of the filling.
Finally, refrigerate the tart for a minimum of 4 hours, or until the filling has completely set. If desired, you can serve it with a dollop of lightly whipped cream.

Nutrition Facts

8 servings per container

Amount Per ServingCalories380
% Daily Value *
Total Fat 28g 44%
- Saturated Fat 16g 80%
Cholesterol 85mg 29%
Sodium 200mg 9%
Total Carbohydrate 28g 10%
- Dietary Fiber 2g 8%
- Sugars 22g
Protein 5g 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.