How to: Pistachio Chocolate Tarts

Silky and aromatic pistachio ganache embedded in our chocolate tart creates the perfect balance between sweet, salty and nutty goodness. Garnished with pistachio pieces for an extra crunch. See how you can master the Pistachio Chocolate Tarts below:


1. Mix the shortcrust
In a large mixing bowl, sift the almond meal, cocoa powder, salt, flour and icing sugar and whisk together. Cube 40g of butter and press it into the mixture with your fingertips until it reaches a breadcrumb consistency. In a separate small bowl, mix the vegan egg replacer with 1 tablespoon of water.

2. Chill & heat
Add the egg mixture into the dry ingredients and knead it into a smooth ball of dough. Wrap the dough in cling wrap and refrigerate for 25 minutes. Preheat the oven to 160°C (fan-forced) / 180°C (conventional).

3. Create the tart shells
Take the dough out of the fridge and roll it out between two pieces of baking paper to form a 3-4mm thick circle. Press each tart tin upside down into the shortcrust to cut out 8 pieces. Press each piece of dough into the tart tin and prick the base with a fork. Put the tart shells in the freezer for 5 minutes.

4. Make the ganache
In a microwaveable bowl, add 80mL of milk and 40g of cubed butter and microwave for 60 seconds or until it just starts to bubble. Mix in the white chocolate until melted. Stir in the large bag of pistachios and set aside.

5. Bake the tarts
Bake the tart shells for 12 - 15 minutes on a flat baking sheet. Remove from the oven and set aside on a cooling rack for 15 minutes. Once cooled, use the toothpick to detach the tart shells from the tins. Fill the shells with ganache and refrigerate for 15 minutes.

6. Assemble and enjoy
Sprinkle the small bag of pistachio pieces over the surface of the tarts. Serve the tarts immediately for a slightly runny ganache or refrigerate for an hour for a fully set ganache. Enjoy your masterpiece!