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Chocolate Caramel Tart with Pistachio Topping

BetterButter Editorial
30 minutes
Prep Time
40 minutes
Cook Time
8 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • French
  • Baking
  • Boiling
  • Dessert

Ingredients Serving: 8

  1. For the crust
  2. 2 cups flour
  3. 120 grams chilled butter
  4. 2/3 cup icing sugar
  5. 1 egg yolk
  6. 1/4 cup ground pistachios
  7. A pinch of salt
  8. cold water if required
  9. For the caramel:
  10. ¾ cup heavy cream
  11. 90 grams butter
  12. 1½ cups sugar
  13. ½ teaspoon sea salt
  14. For the Chocolate Ganache
  15. 200 grams dark chocolate
  16. 150 grams cream
  17. For the topping
  18. 50 grams shelled pistachio
  19. 1 tsp sea salt


  1. Start by making the crust. In a large bowl mix together the flour, sugar, ground pistachio and salt. Cut the chilled butter into cubes and using your hands crumble the butter into the flour and sugar mix, until it resembles bread crumbs
  2. Make a well and break in the egg yolk, bring the dough together. Add a splash of water if required.
  3. Press the dough down into the tin and freeze for at least 30 minutes. Bake for 30 minutes or until the crust is brown.
  4. Meanwhile make the caramel. In a saucepan add the sugar and let it change colour to a deep brown. Turn off the heat, add butter and cream to it. Stir in the sea salt. Keep aside.
  5. Make the chocolate ganache next. Boil the cream and pour over the chocolate and stir until completely melted. Set aside
  6. Crush the pistachios and add sea salt to it. Keep aside
  7. Assemble the tart by pouring in the caramel into the tart shell. Pour the ganache on top. Chill for at least 2 hours before serving.
  8. Just before serving, top with the pistachio mix.

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