This festive Christmas Tart is the ultimate elegant dessert you can serve during Christmas and impress everyone! Homemade Pâte Sablée tart cases filled with crunchy pistachios, creamy pistachio paste that is topped with silky chocolate ganache. Then, a light and delicious Pistachio whipped ganache is used on top to make the Christmas tree decoration. This is the pretties Christmas tart you will ever make!
This Chirstmas Tart is creamy and crunchy at the same time with intense yet natural pistachio and chocolate flavours. Tart can´t really get any prettier for the festive Christmas season! Let´s get started!
What is a tart?
Tart or tartlet is a freestanding, shallow open-faced pastry often baked in a tart ring with fluted or straight sides. Smaller tarts are referred to as tartlets. Lemon tart, fruit tart, chocolate tart, coffee tart, caramel tart…you name it! Tarts and tartlets are one of the most popular pastries all around the world!
Making Chocolate Pâte Sablée, sweet shortcrust tart shell is one of the baking basics worth mastering for every home baker! A super useful and beautiful baking skill that can turn any desserts into professional looking pastries that will impress everyone! With one base recipe you can make endless variations like this Chocolate Pistachio tart recipe for Christmas!
Make sure you check out my Ultimate Chocolate Pâte Sablée Guide that explains everything about how to make sweet shortcrust including ingredients, technique, equipment and even more then let´s jump into this wonderful Christmas tart recipe!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this Christmas tart recipe
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using poor quality chocolate etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries like this Christmas tart
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Is the Christmas tart hard to make?
Making this Chocolate Pistachio tart is actually not that hard, neither too complex or time consuming. I have a step by step easy to follow recipe for you with detailed photo instructions so your Christmas baking will turn out a great success. All you need to pay attention is to follow my baking tips!
Preparing the Chocolate Pâte Sablée, sweet shortcrust is rather easy once you learn about the basics of how to deal with sweet shortcrust dough and invest into the right equipment. I have a very detailed tutorial that covers all the necessary details you need to know in here.
Making the pistachio whipped ganache is very quick and easy with wonderful natural nutty taste. Make sure you read my tips
Finally, making this silky chocolate ganache is unbelievably easy, literally 2 ingredients! I really think you should try making it!
Overall, this Christmas tart tart is an easy yet incredible delicious pastry recipe that you can comfortably try even if you are a beginner in the kitchen! Make Christmas special this year with this wonderful pastry!
Some important notes regarding the INGREDIENTS of the Christmas tart
For the Chocolate Pâte Sablée tart shell
- Flour: I am using pastry flour for this chocolate tart shell recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Almond: Some Pâte Sablée recipes contain almond, some don’t, I prefer mine with some almond flour in it from taste and texture point of view. It is worth to buy good quality ground almond, without skin. You can replace it with equal amount of flour
- Cocoa powder: Cocoa powder will make this into a wonderful Chocolate Pâte Sablée! Always use unsweetened, 100% cocoa powder in baking. I use dutch-process cocoa powder, it has a lovely dark colour and it is lower in acidity
- Sugar: This chocolate sweet pastry dough is made with icing sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients especially chocolate desserts. This is a sweet tart dough and I just love that extra very mild salty kick at the end
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes, including this Chocolate Pistachio tart. While in most of the recipes butter needs to be on room temperature, this is an exception and very chilled butter is absolutely non negotiable. Butter needs to be properly chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it
- Egg: Room temperature as always
As you can see making Chocolate Pâte Sablée for the festive Christmas tart is super simple in terms of the ingredients. The secret behind making them beautiful and neat is all about mastering the technique, understanding how temperature plays in role while working with the dough and using the right equipment that I will be all explaining further down in this recipe.
For the pistachio whipped ganache
- White chocolate: It is worth to remember that not all chocolate are created equal, in fact the quality of the chocolate goes way beyond taste. In this recipe I am using Callebaut White chocolate (callets), this is a high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate. It is usually sold online in a bigger pack eg. 1 kg and perfect to make recipes that requires high quality chocolate. I order mine from Amazon and surprisingly the price / kg it is not even so much more expensive than a low quality supermarket chocolate. Couverture chocolate is not a must in this recipe, but try to buy the best one you can access so that it will have the right texture as well as a pleasant creamy taste that won´t overpower the pistachio paste
- Cream: Also known as whipping cream or double cream, has a fat content between 36% and 40% , the one I am using has 36% fat content. Avoid substitutes like vegetable based “whipping cream”
- Gelatin: It´s an odorless, tasteless and colorless thickening agent, very often used by pastry chefs particularly in mousse cakes. Powder or sheet versions are available, in my recipes I always use sheet (1,7 g / sheet), which I found easier to handle. Simple soak the gelatin sheets into cold water for a few minutes before you need them and use it according to the recipe. Please note that gelatin is not suitable for vegetarians. Agar agar can be a good substitution for vegetarians however replacing gelatin with agar agar is not 1:1 and can only be done by reformulating the recipe slightly
- Pistachio paste: Make sure that you use 100% pistachio paste (that has one single ingredient: pistachio) as many spreads claim to be pistachio paste with less than 50% pistachio in it. I bought mine online from Amazon, it has a super deep and delicious pistachio taste without any additives, oil, milk powder or sugar
- Food colouring (optional): depending on the pistachio paste you are using you might or might not achieve the desired green colour in your cream. A very small amount of food colouring (gel or powder) can be always handy to fine tune the green colour
For the Chocolate ganache
- Chocolate: The chocolate tart will be as delicious as the quality of the chocolate you are using. Please please please use high cocoa content chocolate which you would anyway enjoy eating on its own and avoid using “baking chocolate”. The one I am using is Callebaut Milk Chocolate (callets)
- Heavy cream: Same as above
My top 8 tips regarding the TECHNIQUE of making the Chocolate pistachio tart for Christmas
I have a very detailed step by step tutorial including all my tricks and tips for making the perfect chocolate sweet shortcrust in here. If you read and follow my instructions and tips I can guarantee that you will succeed making this Chocolate Pistachio tart!
1. The importance of temperature while making chocolate Pâte Sablée, sweet shortcrust tart shells
Baking is science and in general temperature is one of the most important factors to understand AND utilise for our benefit. When I say temperature I don’t purely mean baking temperature but also the environment we work e.g kitchen temperature as well as the dough temperature.
While making sweet tart crust, temperature is everything! If the dough is too hot, it’s sticky and can’t be rolled out or shaped. If too cold, it will easily break. The entire tart making process is a balancing exercise between keeping the dough cold enough but not too cold.
To give you a concrete example, in a home kitchen environment on a warmer day this practically means taking the dough in and out of the freezer about 15 times in between steps to ensure the dough is always on the right temperature to work with. If you are lucky and have a cold kitchen, you might be ok with 2-5 chilling breaks. Yes, not just to chill the dough once or twice but to be in control of the dough temperature all the time.
2. What equipment is needed
You can only achieve neat, visually appealing, even golden colour pastry tart crust by using professional baking equipment. Luckily these are available to purchase on Amazon not just for professionals but also for home bakers. If you want to make beautiful, patisserie style tarts it’s worth to invest into a perforated baking mat, a couple of perforated tart rings and a silicon mat.
Silicone baking mat
I recommend using 2 Silicone baking mat for rolling the shortcrust dough out in between them. The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use silicone baking mat. It’s also possible to use 2 sheets parchment paper however the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall worth the investment. I am using the “Amazon basics” cheapest version so no need to buy anything expensive, check it out in here: Silicone baking mat
While rolling the Chocolate Pâte Sablée dough, start from the center of the disc and work your way out in all directions. Again remember, temperature is very important. If the dough is too cold, you won´t be able to roll it out. If too warm, it will be difficult to handle and will even stick to the silicone baking mat.
Perforated baking “air” mat
The air mat is perfect for baking tart crust, éclairs or even cookies. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking without blind baking. The Pâte Sablée dough won´t puff up while baking the tarts and will be super neat and even.
While baking these black sesame sweet shortcrust tart shells, use the Perforated “air” baking mat straight on top of the oven rack (so not in a baking pan) so that the air can circulate properly. I have been using mine for a while now and love it. Check it out in here: Perforated “air” baking mat
Perforated tart ring
The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation. It’s a a genius solution, isn’t it? Silikomart (and some other quality brands) offering the rings in various shapes and sizes, I am using a 8cm (3,14inch) diameter round version. As far as I can see there are several cheap copies of the initial Silikomart product, I am not sure though whether they are made of the same material and whether they work or not.
No need to grease the tart rings, the Chocolate Pâte Sablée dough will stick to its side providing a very neat looking beautiful tart shell. I have been using my Perforated tart ring for over a year and it’s the best investment I have ever made.
I can not recommend it enough, it’s really one of those tools you have to invest in once and then will change your baking experience forever, check them out in here: Perforated tart ring
3. Process of making this Chocolate Pâte Sablée shortcrust tart shell for the Christmas tart
Now that we covered all the important WHAT and WHY, let´s see how exactly to make Chocolate Pâte Sablée for this festive Chocolate Pistachio Tart recipe
- Make sure all ingredients are measured with Digital scale and prepare all the tools ahead:Rolling pin, Silicone baking mat, Perforated “air” baking mat, Perforated tart ring
- Place the measured butter cubes into the freezer for 5-10 minutes
- Sift together dry ingredients; flour, icing sugar, almond, salt, cocoa powder and mix so they are combined properly
- Add very cold butter cubes to dry ingredients and rub the mixture between your hands until it becomes a sand like consistency. This will take about 3 minutes, make sure you do not spend too much time with this step as butter can easily warm up and that is something we want to avoid
- Add egg into the mixture and mix with your hands just until the dough comes together. First it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
- If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat. The recipe quantity is designed in a way that once you roll the dough out it will reach the silicone baking mat from edge to edge
- Place the dough into the freezer for 10-15 min in between the two Silicone baking mat. Do not remove the mat at this point as the dough might stick to the mat while it is warm and it would break the dough
- Prepare your oven rack with the Perforated “air” baking mat and Perforated tart rings on top
- Take the dough sheet out from the freezer, remove the top of the silicone mat, and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your Chocolate Pâte Sablée tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 8 long stripes out of the dough, this will be the side of the tart
- Carefully place the stripes into the ring one by one. Press each stripe onto the side of the rings so it sticks to it. Again make sure you work with a Chocolate Pâte Sablée dough that is cold enough but not frozen as that would make impossible to place it into the tart ring without breaking it
- Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
- Pre-heat oven to 160C / 320F
- After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
- Bake for 20 min then carefully remove the rings. Once you take the tarts out of the oven wait for a minute or two for the pastry to somewhat contract within the ring then you will be able to easily remove the rings. If ring seems to stuck onto your pastry, it means probably you will need to bake it for a few more minutes
- Once tart rings are removed, you will have to continue baking the Chocolate Pâte Sablée tarts for about another 10 minutes. Rotate the baking sheet if necessary. Let them cool on the Perforated “air” baking mat before filling them and turning them into lovely Chocolate Pistachio tartlets
4. How to make chocolate ganache filling
This Christmas tartlets will be filled with a super easy chocolate ganache.
Chocolate ganache is literally chocolate and cream mixture with endless uses; cakes, cupcakes, tarts etc. As usual, the quality of the ingredients will highly impact the end result. While taste is obviously very important, in case of chocolate the quality goes way beyond taste, good vs poor quality chocolate that can make or break any recipe. I recommend to chose a high quality brand with high cocoa content chocolate to avoid disappointment. I am using Callebaut Milk Chocolate (callets) that tastes amazing and works wonderfully silky while making ganache.
Regarding the cream, I am using heavy cream that has 36% fat content. Do not make this ganache using low fat creams or vegetable creams.
Chocolate ganache is a 1:1 mixture of chocolate and warm cream
- Place finely chopped chocolate into a bowl or use Callebaut Milk Chocolate (callets)
- Heat cream until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify
- Pour warm cream over Callebaut Milk Chocolate (callets)
- Let the two sit for a minute then stir together or use a blender to emulsify
- Let it slightly cool before the tartlets. No need to wait until fully sets but it should be cooled
7. How to make pistachio whipped ganache
The Christmas tree decoration on this Chocolate Pistachio tart is made of a super delicious pistachio whipped ganache.
First of of why make whipped ganache? As mention above ganache is chocolate-cream 1:1 ratio mixture. As of whipped ganache, it also contains gelatine and the cream ratio is higher so when it is whipped, the consistency will be super creamy and fluffy. Whipped ganache has the perfect consistency and the perfect taste without adding any powder sugar or butter (like in case of butttercream).
So whipped ganache is a mixture of cream, chocolate and gelatine. I recommend to chose a high quality brand when it comes to chocolate with high cocoa content to avoid disappointment. In this Chocolate Pistachio tart recipe am using Callebaut White chocolate (callets), that is creamy and has a natural taste so when I add flavour to the ganache, in this case pistachio paste, it will come through really strongly.
Regarding the cream, I am using heavy cream that has 36% fat content. Do not make ganache using low fat creams or vegetable creams.
Regarding the gelatin, I am using sheet gelatin that is super easy to work with, please see my note about gelatin above.
How to make pistachio whipped ganache for this Chocolate Pistachio tart recipe
- Place Callebaut White chocolate (callets) into a bowl (or finely chopped chocolate)
- Pour pistachio paste on top of chocolate. Make sure pistachio paste is 100% without any sugar
- Soak gelatin into cold water
- Heat some part of the cream until simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify
- Mix gelatin into warm cream
- Pour warm cream over the chocolate & pistachio paste
- Let the two sit for a minute then stir together or use a blender to emulsify
- Once slightly cooled, pour the rest of the cold cream into the mixture and fold
- Cover the surface of the ganache with plastic wrap and refrigerate for min. 4 hours
- 4 hours later or oven better if the next day, take the ganache out of the fridge and gently whip it up in a stand mixer or by using an electric hand mixer. It will reach a fluffy, pipeable consistency in a minute or two. Make sure, you do not over beat the mixture after this point as it can get runny
- Fill a piping bag fitted with French star nozzle tip and use immediately
8. How to assemble this Christmas tree Chocolate Pistachio tart
Assembling this Chocolate pistachio tart is super easy once you have all the elements ready.
1. Make the pistachio ganache first as it will need to set in the fridge for min 4 hours, overnight is even better
2. Next, make the tart shells and sable cookies and let them cool
3. Before filling the tart shells, brush melted chocolate on the side of the tart shell (outside) and apply finely chopped pistachio on the side. The pistachio will stick to the tart due to the melted chocolate
4. Then, place few pieces of pistachio into each tart shell and pipe pistachio paste on top
5. Start preparing the chocolate ganache according to the recipe and pour it over the pistachio and pistachio paste to fully fill the tart shells
6. Pop the tarts into the fridge for the ganache to set, this can take min. an hour. Make sure ganache is fully set before attempting to continue with piping the pistachio whipped ganache on top otherwise the two will melt together making it a rather messy
7. In the meantime take the pistachio ganache out of the fridge and whip it up until it reaches a pipeable consistency. This will take for a minute or two, make sure you do not over whip it as it can break. Move whipped ganache into a piping bag fitted with French star nozzle tip.
8. Arrange the sable cookies: each tart will need one larger and one smaller sable cookie. Pipe pistachio whipped ganache on top of the larger sable cookie then carefully place the smaller sable cookie on top and pipe pistachio whipped ganache on top. This will be the Christmas tree pattern decoration that you will use later on top of the tart
8. Once chocolate ganache is set, pipe pistachio whipped ganache over the tart
9. Lastly, place the Christmas tree shape decoration on top (that you made in step 8) and your Chocolate Pistachio tart Christmas edition is ready!
10. The tart will need a few more hours in the fridge before serving for all the layers to properly set
Some more Tart recipe ideas for you to try
Creamy Raspberry tart – This Raspberry tart recipe is an ideal balance between buttery, melt in your mouth shortcrust pastry and silky raspberry ganache with full of natural raspberry flavour. One of the easiest most delicious tartlets ever! Recipe in here
Triple Hazelnut nut with gold chocolate disk decoration – This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top! Contrasting layers of melt in your mouth hazelnut Pâte Sablée tartlet shell, silky hazelnut ganache, crunchy hazelnut .. a must try! Recipe in here
Strawberry Pistachio tart – This Strawberry Pistachio tart consist of Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious fresh strawberries. Beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit in a buttery, sweet but not too sweet melt in the mouth pastry shell. Recipe in here
Caramelized banana & Caramel tart – This is the perfect easy yet fancy dessert you can make at home and impress everyone ! The tart has 3 elements: Home made Pâte Sablée (sweet shortcrust) tart shell, 5 minutes caramelized banana layer, super quick and easy 3 ingredients caramel layer on top. Recipe in here
Passion fruit & Chocolate tart – If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven! Silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd in this Chocolate Pâte Sablée tart shell! Recipe in here
Salted caramel & Chocolate tart – This Salted caramel chocolate tart is one of my favourite tarts ever! Salted caramel and Chocolate are match made in heaven… It just tastes phenomenal as the buttery caramel with slight salty kick meets the silky chocolate ganache! Recipe in here
Coffee tart – This Coffee Tart or Mocha tart recipe is a dream for coffee lovers! Pâte Sablée filled with silky Coffee ganache and decorated with cream that makes it effectively a Cappuccino Tart. Once the Pâte tart shells baked, it is a super easy and quick recipe, the coffee ganache is literally 3 ingredients! Recipe in here
Lemon meringue tart – This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. I love everything about this French tartlet recipe! Pâte Sablée sweet shortcrust pastry filled with tangy and creamy lemon curd and topped with sweet and silky Swiss meringue. Recipe in here
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For the 6x Chocolate Pâte Sablée tart shell and 12x Chocolate Sablée cookies
For the Chocolate ganache
- 150 g Dark or Milk Chocolate good quality, eg. Callebaut Milk Chocolate (callets)
- 150 g Heavy Cream 36% fat content
Pistachio layer in the tart
- 60 g Pistachio
- Pistachio paste optional
Pistachio decoration on the side
- small amount of melted chocolate
- 100 g Pistachio finely chopped
Pistachio whipped ganache
- 225 g White chocolate good quality, eg. Callebaut WhiteChocolate (callets)
- 550 g Heavy Cream fat content min 36%
- 60 g Pistachio paste 100% pistachio only!
- 4 Gelatine sheet
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Pistachio whipped ganache
- Place Callebaut WhiteChocolate (callets) into a bowl or alternatively chop white chocolate into small pieces and place them into a bowl. Pour pistachio paste on top
- Soak gelatin into cold water
- Heat 250g cream until simmering, mix gelatin sheet in and pour it over the chocolate & pistachio paste mixture
- Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend. Once mixture slightly cools to room temp, stir in rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours
- The mixture should thicken after 4 hours and can be whipped into a pipeable, fluffy consistency in a Stand mixer. Once it is reached a fluffy consistency (1-2min), make sure you do not over whip the ganache as it can break. Whipped ganache should be stored in the fridge before using it or best if you use it immediately
For the 6x Chocolate Pâte Sablée tart shell and 12x Chocolate Sablée cookies
- The dough will be enough to make 6 tarts and 6 larger and 6 smaller sable cookies
- Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt
- Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
- Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
- Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
- After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
- Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 6 long stripes out of the dough, this will be the side of the tart
- Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
- Place the Perforated tart rings with the tart dough in them into the freezer for 2 hours
- While tart dough is in freezer, prepare the sablee cookies. Using the remaining dough repeat the process. Roll it into 2mm thickness between two Silicone baking mat , use the freezer if dough gets too soft to work with
- Cut out 12 circles with the help of 2 cookie cutters; 6x small ones and 6x larger ones eg. 3 cm and 5 cm in diameter. Make sure the larger one is not bigger than the actual diameter of the tart
- Freeze the sable cookie circles too before baking. It is enough to freezer them for about 1h
- Pre-heat oven to 160C / 320F
- Bake the sable cookies in between two Perforated “air” baking mat for about 15 minutes
- After tart dough is well frozen (2h), take them out of the freezer and trim the top to the level of the tart rings with a sharp knife
- Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat
For the chocolate ganache
- Chop chocolate into small pieces and place them into a bowl
- Heat cream in a saucepan over medium heat just until simmering
- Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir or hand blend together
- Prepare all the elements ahead of assembling: Tart shells, Sablee cookies, Pistachip whipped ganache, Chocolate ganache, Small amount of melted chocolate, Chopped pistachio, Pistachio paste (optional)
- Once tart shells are cooled to room temp, brush their side (outside) with melted chocolate and apply finely chopped pistachio on the side. The pistachio will stick to the tart due to the melted chocolate
- Place few pieces (10) of pistachio into each tart shell and pipe a small amount of pistachio paste on top
- Pour chocolate ganache over the pistachio and pistachio paste and fill the tart shells to the top
- Pop the tarts into the fridge for the ganache to set, this can take min. an hour. Make sure ganache is fully set before attempting to continue with the next step
- Take the pistachio ganache out of the fridge and whip it up until it reaches a pipeable consistency. This will take for a minute or two, make sure you do not over whip it as it can break. Move whipped ganache into a piping bag fitted with French star nozzle tip.
- Arrange the sable cookies and prepare the Christmas tree shape decoration that will go on top of the tarts: each tart will need one larger and one smaller sable cookie. Pipe pistachio whipped ganache on top of the larger sable cookie then carefully place the smaller sable cookie on top and pipe another layer of pistachio whipped ganache on top
- Once chocolate ganache is fully set in the tart, pipe pistachio whipped ganache on top
- Lastly, carefully place the Christmas tree shape decoration on top (that you made earlier). The tart will need a few more hours in the fridge before it fully sets