Chocolate Pistachio Tart

There’s something magical about the combination of chocolate and pistachios—especially when it’s wrapped up in a rich, creamy tart that doesn’t even need an oven. If you’re someone who wants a gorgeous dessert without too much fuss, you’re going to love this eggless, no-bake chocolate pistachio tart.

This tart is all things elegant, indulgent, and deeply comforting, with a texture that’s silky and smooth, resting in a crunchy chocolate-almond biscuit base. It’s the kind of dessert that looks like it took hours to make, but in reality? It’s super beginner-friendly. If you’ve tried and loved my no-bake Gulab jamun Cheesecake or the silky Saffron Cardamom Panna Cotta, then you’re in familiar (and flavorful) territory.

This tart takes inspiration from Middle Eastern flavors with a soft nod to rose petals and pistachios—think of it like baklava’s fancier, cooler cousin.

Why You’ll Love This Recipe

• No oven needed
• Completely eggless
• Beginner-friendly
• Easily customizable
• Set-it-and-forget-it style

Let’s collect the ingredients:

Following is a quick preview. For the detailed list, find the recipe card below:

Crust:

• Chocolate cream biscuits (like bourbons/oreos) – These form the base. You can use any chocolate sandwich cookies.
• Almonds – Add a nutty crunch. Swap with hazelnuts or walnuts if preferred.
• Melted butter – Binds the crust together. Use unsalted for better control.

Filling:

• Milk – Helps create the custard-like texture.
• White chocolate – Adds sweetness and structure.
• Sugar – Balances out the bitterness of the chocolate and enhances pistachio flavor.
• Pistachio paste – The soul of the tart! Adds richness and that signature flavor. You can use store-bought or homemade.
• Cream – Gives body and a luscious texture.
• Agar-agar – A plant-based setting agent. Make sure to use the powdered version.
• Rose petals, chopped pistachios, dark chocolate – Optional, but highly recommended for garnish!

How to Make Chocolate-Pistachio Tart?

Following is a quick preview. For the detailed instructions, find the recipe card below:

1. Make the base

Crush biscuits and almonds. Mix with melted butter and press into a tart pan. Freeze or bake briefly to set.

2. Prepare the filling

Heat milk and white chocolate until melted. Stir in sugar, pistachio paste, and cream. Simmer, add agar-agar, boil briefly, then strain.

3. Assemble and chill

Pour filling into cooled base. Let it set in the fridge for 1–2 hours.

4. Garnish and serve

Top with melted dark chocolate, pistachios, and rose petals before slicing.

Storage Instructions

• Room Temperature: Not ideal – best kept chilled.
• Fridge: Store in an airtight container for up to 4–5 days.
• Freezer: Freeze (pre-sliced) for up to 1 month. Thaw overnight in the fridge before serving.

Make-ahead tip: You can make the tart a day in advance and garnish right before serving!

if you liked this, try these!

Shilpa

Chocolate-Pistachio Tart

This no-bake chocolate pistachio tart is rich, creamy, and completely eggless! Set in a crunchy chocolate-almond crust, the silky pistachio filling is infused with white chocolate and topped with dark chocolate, chopped pistachios, and rose petals. Inspired by Middle Eastern flavors, it's an easy, elegant dessert that needs no oven!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course: Dessert

Ingredients Method Notes

Ingredients

  

For the crust:

• 200 g Chocolate cream biscuits (bourbons) 2 cups
• 40 g Almonds ¼ cup
• 50 g Butter(melted, unsalted) ¼ cup

For the filling:

• 300 g Milk (full-fat) 1¼ cups
• 100 g White chocolate ⅔ cup
• 60 g Sugar ¼ cup
• 30 g Pistachio paste 2 tbsp
• 170 g Cream (heavy/cream) heavy or fresh – 3/4 cup
• 10 g Agar-agar powder 1 tbsp

Garnish:

• Melted dark chocolate – as needed
• Chopped pistachios – 1–2 tablespoons
• Dried rose petals – optional but lovely

Method

 

Make the base

1. Crush chocolate cream biscuits and almonds in a food processor or with a rolling pin until coarse. Mix in 50g of melted butter until evenly moistened.
2. Transfer this mixture to a 21cm (8-inch) tart pan. Press down firmly to line the bottom and sides of the pan.
3. Freeze for 2–3 hours or bake at 180°C/350°F for 8–10 minutes. Let it cool completely.

Cook the filling

1. In a saucepan, add milk and white chocolate. Cook over medium heat, stirring occasionally, until the chocolate melts fully.
2. Add sugar, pistachio paste, and cream. Mix well.
3. Cook on low to medium heat until small bubbles form around the edges.
4. Add agar-agar powder and stir it in thoroughly. Bring the mixture to a gentle boil, then turn off the heat.
5. Strain the mixture using a sieve to remove any lumps or threads from the agar.

Pour and chill

1. Pour the filling into the cooled tart crust. Let it come to room temperature, then refrigerate for 1–2 hours until set.

Garnish and serve

1. Before serving, drizzle melted dark chocolate, scatter chopped pistachios, and sprinkle dried rose petals on top. Slice and serve chilled!

Notes

Storage Instructions

• Room Temperature: Not ideal – best kept chilled.
• Fridge: Store in an airtight container for up to 4–5 days.
• Freezer: Freeze (pre-sliced) for up to 1 month. Thaw overnight in the fridge before serving.