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Chocolate Pistachio and Ginger Tart

Every now and then, I feel like acting as if I am classy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Pistachio and Ginger Tart
Servings: 8 servings
Author: Amanda Rettke


  • 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.