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Dark Chocolate Ganache Tart with Pistachios and Raspberries Recipe

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4.1 from 6 reviews

This Dark Chocolate Ganache Tart features a crisp Oreo cookie crust filled with a rich, velvety dark chocolate ganache. Garnished with fresh raspberries, chopped pistachios, and a sprinkle of coarse sea salt, this dessert perfectly balances deep chocolate flavors with delightful textures and a touch of freshness. Ideal for chocolate lovers and elegant dessert occasions.

  • Total Time: 35 minutes prep plus at least 6 hours chilling time
  • Yield: 12 servings (using a 25cm diameter, 3cm high tart mold)

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 taste

Instructions

  1. Prepare the base: Process the Oreo cookies until finely ground. Add the melted butter and salt, then process again until the mixture comes together like wet sand. Press the crumb mixture firmly into the base and up the sides of a 25cm diameter, 3cm high tart tin. Place the tin in the freezer to set while preparing the ganache, which will help the base stay firm when the ganache is poured on.
  2. Make the ganache: Melt the dark chocolate using a bain-marie or microwave in 30-second intervals, stirring well after each until smooth. Meanwhile, pour the whipping cream and sugar into a pot and heat over medium heat, stirring constantly until the sugar dissolves and the cream is steaming, but not boiling.
  3. Combine cream and chocolate: Pour the hot cream onto the melted chocolate. Using a spatula, gently mix from the center in small circular motions until the mixture becomes a glossy, smooth ganache, without over mixing.
  4. Assemble the tart: Pour the ganache over the chilled cookie crust, spreading evenly. Refrigerate the tart for at least 6 hours or preferably overnight to allow it to set firmly.
  5. Finish and garnish: Before serving, sprinkle the tart with chopped pistachios, fresh raspberries, and a pinch of coarse sea salt for contrast and texture.

Notes

  • Omitting sugar in the ganache is suggested if using chocolate with 50% or less cacao to avoid excessive sweetness.
  • Freezing the base before pouring the ganache helps prevent it from moving and keeps the tart edges defined.
  • Ganache should be gently mixed to maintain a smooth texture and glossy finish.
  • Allowing the tart to chill overnight results in a better set and richer flavor development.
  • Coarse sea salt enhances the chocolate flavor and adds a pleasant savory counterpoint.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French-inspired

Find it online: https://iamstarved.com/dark-chocolate-ganache-tart-with-pistachios-and-raspberries-recipe/