Discover the recipe for a soft and delicious cocoa tart, filled with an irresistible pistachio ganache. The perfect dessert for your special occasions!

Cocoa Tart with Pistachio Ganache: The True Sicilian Delight
During the holiday season between Christmas and New Year, I indulged in preparing and enjoying many sweet and savory dishes. Due to my innate and unstoppable greed, I mostly baked sweets! I am very satisfied with their success, so much so that I couldn’t wait to share here on the blog the sweet Sicilian recipes that my family loved the most.

An Irresistible Combination: Cocoa and Pistachio
It goes without saying how good this cocoa tart with pistachio ganache is. Here in Sicily, pistachio is king, and I believe the pictures speak for themselves!
Soft as a cloud, delicious and tempting like an irresistible temptation, this Sicilian pistachio tart will win you over bite after bite. The credit goes to the perfect combination of:
The bitter cocoa of the sponge cake.
The enveloping creaminess of the pistachio ganache filling.
Indulge in the pleasure of a sweet moment with family or friends with this unique recipe!

Difficulty: Easy
Cost: Medium
Rest time: 5 Minutes
Preparation time: 25 Minutes
Portions: 28 cm diameter pan
Cooking methods: Stovetop, Electric oven
Cuisine: Italian
Seasonality: Christmas, Fall, Winter, and Spring

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you any extra!

1 1/4 cups all-purpose flour
2/3 cup brown sugar
1/2 cup plain yogurt
1/4 cup unsweetened cocoa powder
3 eggs (at room temperature)
3 1/3 tbsp peanut oil
1/2 packet baking powder
1 pinch baking soda
1 pinch salt
1/4 cup water
5 tbsp liqueur
3/4 cup fresh heavy cream
1 cup white chocolate
3/4 cup pistachio spread
1/3 cup pistachio granules
1/4 cup pistachio flour

Tools

1 Brush
2 Bowls
1 Knife
Electric Whisks
1 Spatula
1 Saucepan
1 Pastry bag

Preparation

Prepare the soft cocoa tart as per the recipe. Once baked, let it cool completely at room temperature before flipping and unmolding it, removing even the parchment paper disc (fig. 1).
I always recommend preparing the base the day before so it can rest a bit. Once cooled, prepare a soak with water and liqueur. Mix, and with a kitchen brush, moisten the inner part, the top edge, and the outer edge of the cake (fig. 2).
Meanwhile, prepare the ganache: on a cutting board, chop the white chocolate with a knife (fig. 3).
Transfer it to a bowl along with the pistachio spread (fig. 4).
In a saucepan, heat the cream until almost boiling, turn off the heat, and pour it over the chocolate and pistachio spread (fig. 5).
Add 15 g of pistachio granules, then melt everything with a spatula until you obtain a smooth and homogeneous cream (fig. 6).
Let it cool for 30′ at room temperature, then transfer the bowl to the fridge for another 30′, then whip it with electric whisks until you get a solid cream (fig. 7).
At this point, pour half of this ganache into the base of the soft tart and transfer the rest into a pastry bag with a large star tip. Decorate the cake with cream dollops as desired (fig. 8).
Finally, sprinkle with the remaining pistachio granules and store in the fridge until use. And voilà…the soft cocoa tart with pistachio ganache is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!