This Pistachio Chocolate Chip Cookie Tart is a unique fusion dessert that combines the comfort of a thick, chewy cookie with the elegance of a tart. Studded with roasted pistachios and mini chocolate chips, topped with rich ganache and sweet pistachio cream, this treat is ideal for special occasions, celebrations, or when you want to impress without fuss.

Why You’ll Love This Recipe

This tart brings together the best of two worlds: the indulgent richness of a soft-baked cookie and the sophistication of layered textures and flavors. The base is dense and buttery, the ganache adds a smooth, chocolatey depth, and the pistachio cream introduces a nutty, slightly sweet contrast. It’s simple to prepare, visually stunning, and has just the right balance of sweet and salty notes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Tart Base:

• unsalted butter, softened
• brown sugar
• granulated sugar
• large egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chopped pistachios
• mini chocolate chips

For the Chocolate Ganache:

• dark chocolate chips
• heavy cream

For the Pistachio Cream:

• pistachio butter
• powdered sugar
• milk (to thin, if needed)

Topping:

• chopped roasted pistachios

Directions

1. Preheat the oven to 350°F (175°C). Line an 8-inch tart or springform pan with parchment paper.
2. In a mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until a dough forms.
5. Fold in chopped pistachios and mini chocolate chips.
6. Press the cookie dough evenly into the prepared pan, smoothing the top with a spatula.
7. Bake for 20–22 minutes or until the edges are golden and the center is just set.
8. Remove from oven and cool completely in the pan on a wire rack.
9. Make the ganache: Heat heavy cream until just simmering. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
10. Pour ganache over the cooled tart and spread evenly. Let it set at room temperature or chill briefly.
11. Prepare the pistachio cream: Mix pistachio butter with powdered sugar and thin with milk until creamy and pipeable.
12. Pipe dots or decorative swirls of pistachio cream over the set ganache.
13. Sprinkle with chopped roasted pistachios as a final garnish.

Servings and timing

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Bake Time: 22 minutes
• Cooling/Assembly Time: 40 minutes
• Total Time: Approximately 1 hour 20 minutes

Variations

• Nut-Free Version: Replace pistachios and pistachio butter with sunflower seeds and sunflower seed butter.
• White Chocolate: Use white chocolate ganache for a sweeter, creamier topping.
• Stuffed Center: Add a layer of pistachio cream between the cookie base and ganache for extra decadence.
• Crispy Base: Bake a few extra minutes for a firmer, crunchier texture.
• Add Sea Salt: Finish with a light sprinkle of flaky sea salt to enhance flavors.

Storage/Reheating

• Room Temperature: Store the tart in an airtight container for up to 2 days.
• Refrigeration: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze slices individually wrapped for up to 1 month. Thaw in the refrigerator overnight.
• Reheating: Best enjoyed at room temperature. Avoid microwaving, as it may affect the texture of the ganache.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter works well. Make sure it’s unsweetened and smooth for best results.

What kind of chocolate chips are best for the ganache?

Dark or semi-sweet chocolate chips offer the best flavor balance for the ganache.

Do I need a tart pan?

A springform pan or any round baking dish with similar dimensions will work if you don’t have a tart pan.

Can I make this tart ahead of time?

Yes, it can be made 1–2 days in advance and stored covered in the refrigerator.

How do I know when the cookie base is done?

The edges should be golden, and the center should no longer look wet, though it may still be soft.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.

What can I substitute for pistachio butter?

Almond butter or cashew butter are good alternatives, though the flavor will differ.

Can I skip the pistachio cream?

Yes, the tart is still delicious with just ganache and chopped pistachios.

How do I pipe the pistachio cream?

Use a piping bag fitted with a small round tip, or a zip-top bag with a snipped corner.

Can I use a gluten-free flour blend?

Yes, use a 1:1 gluten-free flour substitute designed for baking.

Conclusion

Pistachio Chocolate Chip Cookie Tart is an indulgent, eye-catching dessert that combines texture, flavor, and presentation in one effortless bake. From the chewy cookie base to the rich ganache and nutty pistachio accents, each layer contributes to a sophisticated yet comforting treat. Whether for celebrations or casual cravings, this tart is bound to become a new favorite.

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