Coffee Tart with Pistachio and Chocolate

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Chocolate, roasted pistachios and coffee are such a great combination to my taste, and this coffee tart makes each flavor absolutely shine. This tart is make of short crust coffee pastry filled with pistachio cream, topped with chocolate truffles and coffee cream. All combined create the most delicious coffee tart you’ll ever make, and if you’re a coffee addict like me – this tart will become your favorite – guaranteed.

Coffee Tart with Pistachio and Chocolate

Photo: Natalie Levin

Coffee Tart with Pistachio and Chocolate

For coffee crust:

  • 150 grams all-purpose flour
  • 100 grams cold butter (cut into cubes)
  • 40 grams icing sugar
  • 1 tsp. instant coffee powder
  • Pinch of salt
  • 1 egg
  • 1-2 tbsp. cold water (as needed)

For pistachio cream:

  • 50 grams natural pistachios
  • 50 grams almonds
  • 1 tbsp. pistachio paste
  • 100 grams cold butter cut into cubes
  • 85 grams sugar
  • Pinch of salt
  • 1 large egg
  • 2 tbsp. rum or brandy
  • 1 tbsp. all-purpose flour

For dark chocolate truffles domes:

  • 100 grams dark chocolate
  • 75 ml. heavy cream
  • Pinch of salt

For coffee Chantille cream:

  • 125 ml. heavy cream
  • 1 tsp. instant coffe powder
  • 1 tbsp. sugar powder
  • 1 tsp. cream stabilizer or instant vanilla pudding mix


  • Finely chopped pistachios
  • Crunchy dark chocolate pearls
  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, coffee and salt and process until mixture is crumbly.
  2. Add egg and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-14 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
  11. Cool at room temperature.
  12. Pistachio cream: in a food processor with a steel blade put pistachios and almonds and grind until fine powder.
  13. Add pistachio paste, butter, sugar and salt and continue to blend until mixture is crumbly.
  14. Add egg, rum and flour and continue to blend until creamy, thick and smooth.
  15. Pour the cream over the crust and spread evenly.
  16. Bake for 10-12 minutes or until the cream is golden and set.
  17. Cool completely at room temperature.
  18. Dark chocolate truffles domes: chop the chocolate and put in a bowl. Add heavy cream and salt and solvents together in the microwave or over double-boiler, until everything is melted and mixture is smooth.
  19. Pour the mixture into a small (about 3-4cm in diameter) dome-shaped silicon mold and level the top.
  20. Freeze until completely frozen.
  21. Extract the frozen chocolate domes and arrange on top of the tart at intervals.
  22. Coffee Chantilly cream: in a bowl of a mixer whip cream, coffee, sugar powder and stabilizer until stable.
  23. Transfer the whipped cream into a piping bag with a serrated 1-2 cm piping tip and pipe mounds of cream in between the truffle domes.
  24. Decorate with chopped pistachios and crunchy chocolate pearls and serve.
  • Keep the tart in a closed container in the refrigerator up to 3-4 days.
  • Instead of pistachios you can use any other nut you like.