This Flourless Chocolate Tart with Pistachio Crust is a show-stopping dessert that’s rich, elegant, and surprisingly simple to prepare. It can easily be adapted to be dairy-free and Paleo, making it a versatile choice for gatherings and special occasions.
The tart features a silky dark chocolate filling nestled in a vibrant, all-nut pistachio crust. Bold flavors—dark chocolate, a hint of espresso, and vanilla—combine with the crunchy, colorful crust to create a dessert that tastes as impressive as it looks.
About this Flourless Chocolate Tart recipe:
This recipe elevates a flourless chocolate dessert into a refined tart. A bright green pistachio crust provides flavor, texture, and eye appeal, while a dense, luscious dark chocolate filling delivers the deeply satisfying chocolate experience dessert lovers crave. A small amount of espresso powder enhances the chocolate’s depth without making the tart taste like coffee.
Choosing nuts for the crust:
Raw, unsalted shelled pistachios produce the best color and flavor for the crust. If you only have roasted or salted pistachios, omit the added salt in the recipe. For a different flavor profile, you can substitute raw almonds or walnuts; the texture will be slightly different but still delicious.
Making a Paleo or dairy-free Chocolate Tart:
To make this tart Paleo-friendly or dairy-free, swap refined sugar for coconut sugar, use dairy-free dark chocolate, and replace butter in the crust with melted coconut oil. These substitutions preserve the texture and flavor while keeping the tart suitable for more dietary preferences.
Related recipe: Dark Chocolate Tart with Walnut Crust + Fresh Berries
If you enjoy flourless tarts, try a dark chocolate tart with a walnut crust and fresh berries. Substituting different nuts or topping with seasonal fruit are simple ways to customize this style of dessert.
Let’s bake — this tart is straightforward to make and yields a memorable result.
Flourless Chocolate Tart with Pistachio Crust
K.C. Cornwell
15 mins
12 mins
1 hr
32 mins (plus chill)
Dessert
American
10 servings
512 kcal
Equipment
-
8-inch tart pan or 8–9 inch springform pan (removeable bottom recommended)
Ingredients
For the Crust:
- 12 ounces raw shelled pistachios
- ¼ cup sugar
- ⅛ teaspoon kosher salt
- 1 egg
- 2 tablespoon melted butter or coconut oil (about 1 ounce)
For the Filling:
- 12 ounces dark chocolate (chips or chopped; dairy-free if desired)
- ⅛ teaspoon sea salt
- ½ teaspoon espresso powder
- 1 teaspoon vanilla bean paste or extract
- 1 egg
- 1 cup canned coconut cream stirred until smooth
Instructions
Prepare the crust:
-
Preheat the oven to 350°F (175°C).
-
Grease an 8-inch round fluted tart pan or an 8–9 inch springform pan with a removable bottom. Line the base with a parchment circle if desired.
-
Place the pistachios in a food processor and pulse until they become a fine meal. Add the sugar and salt and pulse to combine. Add the egg and melted butter or coconut oil and pulse until the mixture begins to form a cohesive dough.
-
Press the dough evenly into the prepared pan, building the edges slightly. Bake for 10–12 minutes until lightly fragrant and set. Remove from the oven and let cool while you make the filling.
Prepare the filling:
-
Place the chocolate in a blender or food processor. Add the sea salt, espresso powder, vanilla, and the egg. Pulse a few times to break up and start combining the chocolate and egg.
-
Warm the coconut cream until hot but not boiling, about 30 seconds at a time in the microwave. With the blender running on low, pour the warm cream in a thin stream into the chocolate until fully incorporated. Stop and scrape the sides as needed, then blend briefly until smooth and glossy.
-
Pour the filling into the cooled crust, smooth the top with a spatula, and refrigerate at least two hours until set. Before serving, garnish with chopped pistachios, fresh berries, or a light dusting of cocoa if desired.
Notes
Once filled, the tart keeps well in the refrigerator for 2–3 days when wrapped or stored in an airtight container.
Nutrition
Carbohydrates: 36 g
Protein: 12 g
Fat: 38 g
Saturated fat: 21 g
Fiber: 5 g
Sugar: 20 g
chocolate tart, flourless chocolate tart, gluten-free dessert, pistachio crust
Photos: Meg van der Kruik
Torta Gianduia (Chocolate Hazelnut Cake)
Chocolate and hazelnuts are a classic pairing. A flourless torta gianduia offers deep, nutty chocolate flavor in a dense, elegant cake that complements the tart-style desserts described here.
Gluten-Free Hazelnut Financiers With Dark Chocolate Ganache
If you like nut-based, flourless bakes, hazelnut financiers with dark chocolate ganache are another excellent option. Financiers are small, tender almond- or hazelnut-based cakes often paired with rich ganache for an indulgent bite-sized treat.
Frequently Asked Questions About This Flourless Chocolate Tart:
What kind of pan should I use? An 8-inch tart pan with a removable bottom or an 8–9 inch springform pan works best for clean slices and easy removal. A pie plate can be used, but slicing clean pieces is more difficult.
What if I can’t find raw, unsalted pistachios for the crust? Use roasted, salted pistachios and omit the added salt in the crust. The flavor will be good even if the color is less vivid. Walnuts or almonds are good substitutes if pistachios are unavailable.
Do I have to use dark chocolate? You can use chopped chocolate, discs, or chocolate chips—just be sure to use about 12 ounces of good-quality chocolate. Milk or semi-sweet chocolate will work, though dark chocolate gives the richest, most intense flavor.