Name: No-Bake Chocolate Tart With Pistachio Paste
Prep time: 15 min
Cook time: 10 min
Total time: PT-486483H11M27S
Cuisine: American
Ingredients: 1½ cups graham cracker or digestive biscuit crumbs; ¼ cup sugar; 6 tablespoons unsalted butter, melted; 1 cup heavy cream; 8 ounces dark chocolate (70% cacao), finely chopped; 2 tablespoons unsalted butter, softened; ¼ cup pistachio paste (ground pistachios blended into a smooth paste); 1 teaspoon vanilla extract; 2 tablespoons chopped pistachios (optional garnish); Cocoa powder or shaved chocolate (optional garnish)

This no-bake chocolate tart is a showstopper dessert that’s both rich and indulgent. The smooth, creamy chocolate filling pairs perfectly with the subtle, nutty pistachio paste, creating a truly decadent treat. The best part? It’s completely effortless, requiring no oven time, yet looks so elegant and sophisticated, perfect for any special occasion or gathering.

Ingredients

For the crust:

1½ cups graham cracker or digestive biscuit crumbs

¼ cup sugar

6 tablespoons unsalted butter, melted

For the filling:

1 cup heavy cream

8 ounces dark chocolate (70% cacao), finely chopped

2 tablespoons unsalted butter, softened

¼ cup pistachio paste (ground pistachios blended into a smooth paste)

1 teaspoon vanilla extract

For garnish (optional):

2 tablespoons chopped pistachios

Cocoa powder or shaved chocolate

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until everything is evenly mixed.

Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Make sure it’s compacted well to hold together. Chill in the refrigerator for at least 15 minutes to set the crust.

For the filling, heat the heavy cream in a saucepan over low heat until it just begins to steam—make sure not to let it boil.

While the cream is heating, place the finely chopped dark chocolate in a heatproof bowl. Once the cream is ready, pour it over the chocolate and let it sit for 1–2 minutes. Then, gently stir the mixture until it’s smooth and glossy.

Add the softened butter, pistachio paste, and vanilla extract to the chocolate mixture. Stir until fully combined, and the mixture is silky and smooth.

Pour the filling into the chilled crust and use a spatula to smooth the top.

Refrigerate the tart for at least 2 hours, or until the filling is firm and set.

Before serving, garnish with chopped pistachios and a light dusting of cocoa powder or shaved chocolate for a beautiful finish.

Servings and Timing

Prep time: 15 minutes

Cooking time: 10 minutes (plus chilling)

Total time: ~2 hours 25 minutes

Servings: 12 slices

Variations

Nut-free: Skip the pistachio paste and try substituting with almond or hazelnut paste for a different flavor profile.

Crust options: If you don’t have graham crackers or digestive biscuits, you can use Oreo cookies or any other cookie of your choice for the crust.

Vegan: To make this tart vegan, substitute the heavy cream with coconut cream and the butter with a plant-based alternative.

Storage/Reheating

I love making this tart ahead of time, as it stores beautifully in the fridge. I’ll store any leftover tart in an airtight container in the refrigerator for up to 3 days. If the tart has been refrigerated for a while, I recommend letting it sit at room temperature for 10–15 minutes before serving for the best texture. This tart is best served chilled and not reheated.

FAQs

How do I make sure the tart crust stays firm?

To ensure your crust holds together, make sure to press the crumb mixture firmly into the tart pan and refrigerate it before adding the filling. The chill time helps set the crust and prevents it from falling apart when sliced.

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate if you prefer a sweeter filling. Just note that the texture might be slightly different, and the flavor will be less intense than with dark chocolate.

Is it necessary to use pistachio paste?

While pistachio paste adds a unique flavor to the tart, you can omit it if you prefer a simpler chocolate filling. If you want a pistachio flavor, you can also sprinkle crushed pistachios on top for garnish.

Can I make this tart ahead of time?

Absolutely! In fact, I recommend making it a day or two ahead of time. The flavors will meld together beautifully, and the tart will firm up in the fridge, making it even easier to slice and serve.

Can I freeze the tart?

Yes, you can freeze the tart for up to 1 month. Just make sure to wrap it well in plastic wrap or place it in an airtight container before freezing. Let it thaw in the fridge before serving.

Conclusion

This no-bake chocolate tart with pistachio paste is the perfect dessert for anyone looking to impress with minimal effort. It’s creamy, rich, and the perfect balance of flavors and textures. With its simple preparation, I love how it comes together effortlessly but still feels like a treat for special occasions. Whether you’re hosting a dinner party or just treating yourself, this dessert will not disappoint!

Recipe: