Pistachio-Chocolate Tart

Back to All Recipes

Prep Time: 30 Minutes, Servings: 6

Pistachio-Chocolate Tart

Share it while you make it!


- 4-5 cups Old Dutch Original chips

- 5 tablespoons melted unsalted butter

- 1/4 cup all-purpose flour


- 1 1/4 cups heavy cream

- 9 ounces semisweet chocolate, chopped

- 2 eggs

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt


- 2 tablespoons heavy cream

- 1 3/4 ounces semisweet chocolate, finely chopped
- 1 teaspoon light corn syrup

- 1 tablespoon warm water


- 1/2 cup pistachios (or other nuts), chopped

- A pinch of sea salt (optional)

- Preheat oven to 350 degrees.

- To prepare the crust, pulse the potato chips in a food processor until you have 1 cup of fine crumbs. 

- Combine in a medium bowl with the flour and melted butter, then press into bottom and sides of a 9-inch tart pan. 

- Bake in preheated oven for 10-12 minutes, until golden brown. 

- Cool on a rack for 15-20 minutes.

- To make the filling, bring the cream to boil and pour over the chocolate in a medium bowl. 

- Set aside for 5 minutes, then whisk until smooth. 

- In a separate, small bowl, whisk together eggs, vanilla and salt, then whisk into chocolate mixture. 

- Pour mixture into cooled crust and bake in preheated oven until filling is set on the edge but still wobbly in the middle, 20-25 minutes. 

- Cool completely on a rack for an hour or so.

- To make the glaze, simply bring the cream to a boil and stir in the chocolate, until mixture is smooth. 

- Add in the corn syrup, followed by water, stirring until smooth. 

- Pour mixture onto the cooled tart, tilting the pan and rotating to allow the glaze to coat the top as completely as you can. 

- Top with chopped pistachios (or other nuts) and let the tart stand until the glaze is set (another hour or so). 

- Sprinkle a pinch of sea salt on top before serving.