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No Bake Chocolate & Pistachio Tart

Serves 5


175g digestive biscuits, finely crushed

150g unsalted butter - melted

100ml double cream

200g smooth dark chocolate - broken

40g shelled pistachios, chopped

5 individual tart tins or

One 8-9 inch tart tin with loose bottom


Bash the biscuits in a ziplock bag with a rolling pin until they are a fine crumb

Mix with 1/3 of the butter and stir to combine.

Press the crumb into the tart tins.

Heat the cream until just before simmering point and turn off the heat. Add the rest of the melted butter and chocolate and let the chocolate melt, stirring occasionally. Allow to cook for 5 minutes.

Pour the chocolate ganache into the tins, top with pistachio nuts and set in the fridge for 2 hours.

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