This chocolate pistachio caramel tart is unapologetically rich and indulgent. It has layers of flavor and texture with a buttery pistachio crust, silky pistachio caramel, and a thick layer of dark chocolate ganache. Finished with a sprinkling of roasted salted pistachios and flaky sea salt, it’s a perfect dessert for sweet-and-salty lovers.
I love the contrasts in this elegant tart: crunchy, creamy, bitter, sweet, and salty. This is the kind of tart you make when you want to impress, celebrate, or share.
Recipe highlights
- A pistachio pastry crust that’s buttery and crisp with a pistachio crunch
- Pistachio caramel made by blending homemade caramel sauce with pistachio butter
- A smooth, rich dark chocolate ganache layer
- Roasted salted pistachios + flaky sea salt for texture contrast
- Rich & indulgent — a little slice goes a long way
- Perfect for dinner parties, holidays, or special occasions
Recipe overview
⏱️ Prep: ~40 min • Bake: 25–30 min • Chill & set: 2–3 hours
🍴 Yield: One 9-inch tart (10–12 slices)
💪 Skill level: Intermediate
😋 Flavor profile: Nutty, rich, bittersweet, and caramel-forward. Pairs well with: espresso, red wine, bourbon, fresh berries, or a lightly sweetened whipped cream.
How to make this chocolate pistachio caramel tart
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
1. Make the pistachio tart crust
Start by making the pistachio tart dough. Grind the pistachios in a food processor until they’re finely ground and in mostly very small pieces. Then pulse them together with the butter, egg yolks, vanilla, water, flour & salt until a crumbly dough comes together. Pour the mixture out onto a clean work surface and knead it lightly until it comes together, then form it into a rounded disc and wrap it tightly in plastic.
Once mixed, chill it for at least 30 minutes in the refrigerator. Roll the dough out and gently line a tart pan, trimming any excess.
Dock the crust all over with a fork, line it with parchment, and fill with pie weights or baking beans. Bake until fully cooked and lightly golden. You want the crust completely baked so it stays crisp under the fillings. Let cool completely.
2. Make the pistachio caramel
Prepare a batch of homemade caramel sauce, then whisk or blend it with pistachio butter until smooth. The result should be thick, glossy, and intensely nutty.
Pour the pistachio caramel into the cooled crust and spread into an even layer.
Tip: let the caramel cool to room temperature before adding the ganache layer.
3. Top with chocolate ganache
Make a simple dark chocolate ganache and pour it gently over the caramel layer. Tilt the tart slightly to help it spread evenly.
Let the ganache set at room temperature or in the fridge until firm, several hours.
4. Finish and serve
Once the ganache is set, sprinkle the tart with roasted salted pistachios and flaky sea salt. Slice thinly (this tart is rich!) and serve at room temperature.
Pro baking tips for pistachio tart perfection
Chop the nuts finely. When you make the pistachio shortbread crust, pulse the nuts until they’re chopped up super fine. Large chunks will make it difficult to roll out your dough.
Bake the crust fully. The tart doesn’t go back in the oven for the caramel layer, so make sure the crust is baked through. An underbaked crust will soften once filled, so be sure it’s golden and firm before cooling.
Use high-quality chocolate. The ganache is a major flavor component, so choose something you love to eat on its own.
Use pure pistachio butter. Some pistachio butters have added sweeteners, oils, and salt. I recommend using a butter that’s made with only pistachios (I like the brand Chio). If you use a nut butter with more ingredients added, it will change the final flavor and texture of the pistachio caramel.
Let layers cool before assembling. Warm caramel or ganache can melt into each other instead of staying distinct.
Slice cleanly. Wipe your knife with a warm damp towel between cuts for neat slices.
Variations & substitutions
Ganache layer: Swap the dark chocolate ganache for milk chocolate or bittersweet depending on your preference. You could also use this silky chocolate glaze for a shinier finish or this recipe for peanut butter ganache, but swap pistachio butter for the peanut butter.
Caramel: Try using my candy cap caramel sauce in place of the pistachio caramel for an earthy, maple-y twist and more depth of flavor.
Crust: A classic, plain shortbread crust works here, too (simply omit the pistachios in the crust recipe). For a more chocolatey version, make a chocolate shortbread crust.
Finish: Add a drizzle of melted white chocolate over the top after the ganache has cooled for visual contrast.
Serving & storage
This chocolate pistachio caramel tart is best served slightly cool or at room temperature. You can store it in an airtight container in the refrigerator for up to a week or at room temperature for 3-4 days.
Pair it with coffee or espresso to balance the richness. It’s also lovely after dinner with a glass of red wine or a good bourbon. A dollop of crème fraîche whipped cream would be perfect on top of each slice!
If you love pistachio desserts, be sure to check out my Chocolate Pistachio Cookie Cups and Pistachio Chocolate Chip Cookies.
Did you make this Chocolate Pistachio Caramel Tart? I’d love to know what you think! Please leave a star rating & comment below the recipe card – it means so much to me!
Chocolate Pistachio Caramel Tart
Equipment
- 9-inch tart pan with removable bottom
- Rolling pin
Ingredients
Pistachio tart crust
- 3 tablespoons pistachios
- ¼ cup powdered sugar
- 6 tablespoons unsalted butter, soft, diced
- 2 egg yolks
- ½ teaspoon vanilla
- 3 tablespoons water
- 1 ½ cups all purpose flour
- pinch of salt
Pistachio caramel
- ¾ cup homemade caramel sauce, or store-bought
- 6 tablespoons pistachio butter
Ganache
- 6 ounces dark or semisweet chocolate, chopped fine
- ½ cup heavy cream
Topping (optional)
- ¼ cup pistachios, chopped
- 1 tablespoon flaky sea salt
Instructions
- Make the tart crust. Blend 3 tbsp pistachios in a food processor until finely ground (this may take a couple minutes). Add ¼ cup powdered sugar, 6 tbsp soft butter, 2 egg yolks, and ½ tsp vanilla. Blend until creamy and well mixed. Drizzle in 3 tbsp water and pulse to blend.
- Add 1 ½ cups flour and a pinch of salt to the food processor. Blend just until mixed.
- Pour tart dough out onto a clean, lightly floured work surface and knead gently a few times with your hands until it comes together. Form dough into a rounded disc and wrap tightly in plastic. Chill in refrigerator at least 30 minutes before rolling out.
- Bake tart dough. Roll tart dough out (either on a lightly floured surface or between 2 sheets of parchment paper) until it's about ½ inch thick. Carefully lift dough and place into 9-inch tart pan. Press into the bottom and sides, eliminating gaps. If the dough breaks or you get any holes, simply patch those spots by pushing extra dough in. Trim away any excess dough from the edges of the pan. Prick dough all over with a fork and place in refrigerator or freezer for 20-30 minutes. Preheat oven to 375° F.Lay a sheet of parchment paper over the tart dough and fill with pie weights or baking beans. Bake for about 15 minutes. Remove pie weights, place tart crust back in oven, and bake an additional 10-15 minutes, until golden brown and fully cooked. Let cool completely.
- Make pistachio caramel. If making your own caramel sauce, prepare it and let it cool for at least 20 minutes. Whisk ¾ cup caramel sauce with 6 tbsp pistachio butter until well blended. Pour into cooled tart crust. Let caramel layer cool completely before adding ganache.
- Make ganache. Heat ½ cup heavy cream in a small saucepan over low heat just until small bubbles start to appear on the edges. Pour hot cream over 6 oz chopped chocolate. Let sit 30-60 seconds, then whisk gently, starting in the middle and working your way out, until well mixed and silky.Pour ganache over caramel layer, spreading with a small offset spatula or tilting the tart gently until ganache covers tart in an even layer. Allow ganache to set until firm (room temp or fridge), 1-2 hours.
- Decorate & serve. Sprinkle chopped pistachios and sea salt around the edges just before serving.
Notes
Did you try this recipe?
Be sure to leave a comment below!
The perfect birthday dessert!