A rich, creamy, and indulgent no-bake chocolate tart featuring a pistachio paste filling and a buttery graham cracker crust.

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)

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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. Compact well and chill in the refrigerator for at least 15 minutes to set.
Heat the heavy cream in a saucepan over low heat until it just begins to steam—do not boil.
Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir gently until smooth and glossy.
Add the softened butter, pistachio paste, and vanilla extract to the chocolate mixture. Stir until fully combined and smooth.
Pour the filling into the chilled crust and smooth the top with a spatula.
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.

This tart can be made ahead and stored in the fridge for up to 3 days.

If you prefer, you can substitute the pistachio paste with almond or hazelnut paste.

For a vegan version, use coconut cream and a plant-based butter alternative.

If using milk chocolate, the flavor will be sweeter and less intense than dark chocolate.