Chocolate and pistachio tarts

serves 2
1 hour 15 minutes


Gluten-free tart crust

  • 50g of pistachio nuts, shelled and unsalted (plus extra for decorating is desired)
  • 30g of unsalted butter
  • 25g of cocoa powder
  • 25g of caster sugar

Pistachio salted caramel

  • 2 tbsp of pistachio paste
  • 25g of light muscovado sugar
  • 1 tbsp of golden syrup
  • 1 dash of vanilla extract
  • 1/2 tsp salt
  • 50ml of double cream

Chocolate filling

  • 50g of dark chocolate
  • 25g of unsalted butter, cubed
  • 75ml of double cream
  • 1 tbsp of light muscovado sugar
  • 1 dash of vanilla extract
  • 1 egg yolk


First, make the crust. Blitz the pistachios in a food processor until you’re left with tiny crumbs. Pulse in the rest of the ingredients until you have a smooth, slightly sticky dough. Wrap in cling film and rest in the fridge for an hour
Oil two individual tart tins. Divide the dough in half, roll one piece between two sheets of cling film, then remove the underside piece of cling film and carefully place it over the top of one of the tins
Gently press the dough into the tart case and pinch off any overhang before removing the top layer of cling film. Using the cling film helps the dough to stay together and it means you won’t have to use extra flour/cocoa to stop it sticking to your worktop
Repeat with the other tin, prick the tarts bases and pop them in the freezer for 15 minutes
Preheat the oven to 180°C/gas mark 4
Pop the tart shells in the oven for 10–12 minutes. Cool completely on a wire rack before gently turning them out of their cases
For the pistachio salted caramel, place the sugar, syrup, salt and vanilla in a small saucepan and stir over a gentle flame until the sugar has completely dissolved. Increase the heat and when the mixture starts to boil, add the cream
Reduce the heat and stir for about a minute before taking the pan off the heat and whisking through the pistachio paste. Leave it to cool slightly before pouring a layer of caramel in the base of each tart. Leave to cool completely
For the chocolate filling, chop the chocolate and place it in a heatproof bowl with the butter. Stir the cream and sugar together in a saucepan over a gentle heat until the sugar has completely dissolved
Increase the heat and once the cream begins to scald, pouring it over the chocolate and butter. Leave for a minute before mixing together until the chocolate and butter has melted and the mixture is smooth and glossy
Stir in the vanilla and whisk in the egg yolk. Pour the mixture over the cool pistachio caramel and leave to set completely before decorating with chopped pistachios and raspberries, or however you wish