Every now and then, I feel like acting as if I am classy. (Be advised, it took everything in me to not write classy with a k.  Just a testament to the fact that classy, I am not.)


Chocolate Crystalized Ginger and Pistachio Tart!

Chocolate Pistachio and Ginger Tart

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Every now and then, I feel like acting as if I am classy.


  • 3/4 cup shelled salted pistachio nuts lightly toasted, divided
  • 1 cup flour
  • 1/4 cup sugar
  • 1/3 cup cold butter cut into chunks
  • 2 tablespoons cold water
  • 1/3 cup heavy cream
  • 4 ounces semi-sweet baking chocolate cut into chunks
  • 1/4 cup McCormick® Gourmet Collection Ginger Crystallized


  • Preheat oven to 350°F. Place 1/2 cup of the pistachio nuts in bowl of food processor; cover and pulse until finely chopped.
  • Mix flour and sugar in medium bowl, then cut in butter until mixture resembles coarse crumbs.
  • Add pistachio nuts; toss to mix well.
  • Add water; stir until a soft dough forms. Press dough onto bottom and up sides of a prepared 10-inch tart pan with removable bottom.
  • Bake 10 to 15 minutes or until lightly browned. Cool completely on wire rack.
  • Place cream and chocolate in medium microwavable bowl. Microwave on HIGH 1 minute, stirring halfway through cooking time. (Chocolate will not be completely melted.)
  • Stir until chocolate is completely melted. Cool just until mixture starts to thicken.
  • Spread evenly in bottom of tart shell. Cool completely.
  • Place crystallized ginger in bowl of food processor; cover. Pulse until just coarsely chopped. Add remaining 1/4 cup pistachio nuts; cover. Pulse until chopped. Sprinkle over chocolate in tart shell.
  • Refrigerate until ready to serve. Let stand 5 to 10 minutes before serving.

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Chocolate Crystalized Ginger and Pistachio Tart!


Not through what I wear or say or do, but with cuisine.

More specifically, dessert.

My first choice in dessert is usually cake. I mean donuts.  I mean frosting.

I mean all of the above.  Someone please make me a glazed donut cake covered in frosting. #newblogpost

Chocolate Crystalized Ginger and Pistachio Tart!

Wait!  I am acting classy.  So a frosting covered donut cake simply will not do.

But this, this will be perfect.

A decadent chocolate ganche poured into a buttery pistachio tart and sprinkled with crystalized ginger.

Flavors that compliment each other in a refined way.  A firm ganche (due to the lesser amount of cream) that holds up in the crust but melts into a fudgey pool of chocolate in your mouth.

The pistachio adds a distinctively salty and nutty kick to the chocolate.

That ginger though… that is what puts this dessert over the top.  Such a fantastic burst of earthy sugary spiciness!

Recipe shared with permission from McCormick.com.

Chocolate Crystalized Ginger and Pistachio Tart!

It was an absolute delight to create this Chocolate Pistachio and Ginger Tart with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Ha! I don’t think I could ever be classy, no matter how many dinner parties I have!! But serving recipes like this totally fool others! lol Love this recipe.

  2. So here’s the thing, Ms. Classy (NO K required): I just received a crap-ton (that’s totally a word) of ginger from Frieda’s Produce and I’m sitting here wondering what to do with it. Now I think I’ll Google how to make crystallized ginger so that I can make about 15 of these tarts and eat them until I can no longer move my body. Sounds like a plan, right? 🙂

  3. Yum!!! My husband sure loved chocolate so he would chow down on this. I have never made a real tart. I have a round pan but never used it. Haha!!!

  4. There’s time for trashing up all the things…and then there’s also time for pinkies up desserts! THis is totally the latter. But it has some of my favorite things (crystallized ginger FTW!) so I’m super into it.

  5. Tarts are always classy desserts to me! And so gorgeous! Love the pistachio and ginger combo! I bet it smelled divine while baking!

    1. Thank you so much! It did.. especially when the pistachio was in the food processor… was so nutty and fabulous. 🙂

  6. This tart is absolute perfection. In fact I am naming you the Queen of Tarts (instead of hearts get it lol?)

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