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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!
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Prep Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
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.