Semisweet Chocolate Tart with Candied Pistachios

Semisweet chocolate tart is an impressive dessert that’s easy to make. This incredibly silky and luscious semisweet chocolate tart recipe wowed my chocoholic family. The candied pistachios and dose of Grand Marnier in the filling take this extraordinary chocolate tart recipe to the next level!

Semisweet Chocolate Tart | Semisweet chocolate tart with a buttery crust and a touch of Grand Marnier

A Heavenly Semisweet Chocolate Tart

I knew I had a winner even before adding the dreamy chocolate filling to the pastry shell. The press-in crust is so simple to create, and there is an enticing, buttery aroma that delightfully teases the senses while it is par-baking. I found this terrific recipe for Bittersweet Chocolate Tart with Salted Caramelized Pistachios on Kim’s blog, Liv Life.

Kim was my assignment for this month’s Blogger Clue, a blogger group where we make a recipe from our assigned recipe each month according to a theme. We are focusing on Thanksgiving desserts for November, and you can probably see why I zeroed in on this beauty. Kim happens to be one my earliest blogger friends and we finally met in person last fall. She was just as sweet and amazing as I had imagined. Her recipes are top notch and always beautifully photographed. Make sure you pop over to say hello!

Semisweet Chocolate Tart | Semisweet chocolate tart with a buttery crust and a touch of Grand Marnier

Add a Semisweet Chocolate Tart to Your Holiday Table!

It’s pretty much a given that I need to bake up a second dessert for Thanksgiving. Pumpkin pie is a must, but the chocoholics usually get their way with a bonus treat. This chocolate tart fits the bill perfectly. Kim suggested adding a slosh of Grand Marnier to the filling and I jumped at the chance. A bit of liqueur adds a depth of flavor without a boozy taste. And then a special garnish, like these candied pistachios, makes for such an elegant presentation.

I separated my pistachios before they cooled, but making bark like Kim did, is even prettier. Of course, my family isn’t a fan of nuts, so I just munched on them instead of serving them with the tart. Sigh. However you serve up this chocolate tart, you’ll be thrilled with the results. Thanks, Kim!!!

Semisweet Chocolate Tart | Semisweet chocolate tart with a buttery crust and a touch of Grand Marnier

Blogger Clue Participants for November!

Dionne, Kim and Liz at IFBC

With Kim and Dionne at the IFBC in Seattle, 2014.

Semisweet Chocolate Tart with Candied Pistachios

Serves 8 servings     adjust servings

Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins

Adapted from Fine Cooking via Liv Life



  • 8 tablespoon butter, melted
  • 1/4 cup sugar
  • 1 1/2 to 2 teaspoons finely grated organic orange zest, optional, I didn't use
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup flour

For the Filling

  • 1 cup half and half
  • 2 tablespoons sugar
  • A pinch fo salt
  • 7 ounces semisweet chocolate, chopped
  • 1 egg, lightly beaten
  • 2-3 tablespoons Grand Marnier

Salted Caramelized Pistachios

  • 1/2 cup salted whole roasted shelled pistachios
  • 1/2 cup sugar
  • 1/8 teaspoon fine sea salt


  1. Make the tart shell: In a medium bowl, combine the butter, sugar, zest (if using), vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft to work with, let it sit for a few minutes to firm up. Press the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Start with the sides, making them about ¼ inch thick, and then press the remaining dough evenly over the bottom, pressing well into the corners. Let rest at room temperature for 30 minutes or chill until ready to bake (you can make the crust up to 3 days ahead).
  2. Preheat the oven to 350°. Put the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes, checking after about 15 minutes to see if the dough has puffed. You may need to press the crust down with the tines of a fork if it puffed.
  3. Meanwhile, make the filling: In a small saucepan bring the half-and-half, sugar, and salt to a simmer. Off the heat, add the chocolate and stir with a whisk until completely melted and smooth. Cover to keep warm.
  4. Just before the crust is ready, whisk the egg thoroughly into the chocolate mixture. Do not do this when the chocolate is piping hot or you'll cook the eggs.When the crust is done, lower the oven temperature to 300°. Pour the filling into the hot crust. Return the tart (still on the baking sheet) to the oven and bake until the filling is set around the edges but still jiggles a little in the center, 10 to 15 minutes. Cool on a rack.
  5. Make the Salted Caramelized Pistachios: Line a baking sheet with a silicone mat or foil.
  6. Microwave nuts on high for 1 minute so they will be warm when you add them to the caramel.
  7. Pour ¼ cup water into a heavy large saucepan. pour the sugar and salt into the center of the pan and pat it down just until evenly moistened. Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, may take anywhere from 1-6 minutes. Reduce heat to medium and cook swirling the pot gently if the syrup colors unevenly.
  8. When the caramel turns to a medium yellow, add the warm nuts. With a heatproof silicone spatula, stir gently and slowly to coat the nuts with the caramel. Continue to cook until a bead of caramel until the caramel is a deep amber. Immediately scrape the mixture onto the baking sheet and spread it as thin as you can before it hardens. When the caramel is slightly cooled, but still warm, slide the foil with the caramelized nuts into a zip-top bag and seal the bag. Cool completely. Chop or crush.
  9. Serve tart at room temperature or slightly chilled. Garnish each slice with crushed Salted Caramelized Pistachios and a light sprinkling of sea salt if desired.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 463kcal Calories from fat 239
% Daily Value
Total Fat 27g 42%
Saturated Fat 14g 70%
Transfat 0g
Cholesterol 62mg 21%
Sodium 134mg 6%
Carbohydrate 53g 18%
Dietary Fiber 3g 12%
Sugars 37g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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  1. Lynn@Happier Than A Pig In Mud says:

    I love adding the Gran Marnier, that would be a nice little flavor addition! Also might have to try that Butternut Squash dip for dinner this Sunday:@)

  2. I love chocolate. Thank you for sharing.

  3. I am sure that no one can make chocolate looks as utterly delicious as you can! Love the recipe. Kelli

  4. This tart looks terrific, Liz! I’m dying to have a slice!

  5. Gorgeous Liz! As always a stunning dessert making me wish I could eat chocolate!

  6. What a great looking tart! Who doesn’t love chocolate? We normally do only pumpkin pie for Thanksgiving, but I think I’ll lobby for this as well. 😉 Really good stuff — thanks.

  7. I love that photos of us!! And what a treat to meet you both last year… I’m ever so thankful to the blog world for bringing such wonderful friends into it.
    And now the tart! One of my all time favorite recipes right here. Funny, I had it in my mind that this is the one you would make.
    Thanks Liz…! xoxo

  8. This looks really creamy and chocolaty 🙂 yummmm

  9. This tart looks wonderful! What a treat it would be with those candied pistachios!!

  10. Candied pistachios! I have never heard about that only salted ones 🙂 Looks yummy!

  11. This looks so luscious – and would be welcomed at our Thanksgiving dessert table with open arms! I don’t think I’ve ever candied pistachios…that sounds incredible.

  12. Oh LIz, that is a heavenly tart! I would eat 1/4 of it in one seating. Nice choice for this month’s CLUE post!

  13. The pie is gorgeous, but I have to say; that photo of the three of you made me smile from ear-to-ear. I would say that I was incredibly jealous, but I love you ladies too much for such a petty feeling. I just hope that someday I’ll be able to stand next to you, Kim and Dionne for a photo. What a crew. 🙂

  14. Chocolate and candied nuts, what more could you ask for in life?

  15. #inspired! Love to make this chocolate beauty kissed by Grand Marnier, caramelize some almond…and declare myself a gourmet dessert maker like Liz Berg! =)

  16. Oh Liz this cake is a dream, love the orange decoration !

  17. Absolutely gorgeous! Both the tart and the photo of you and Kim and Dionne!

  18. Gorgeous as usual. Looks very rich and delicious!

  19. The pistachios are perfect with this and I would be the only one eating them also. My crew doesn’t venture much past walnuts and pecans in desserts.

  20. I try to never miss your chocolate desserts!

  21. Lizzy,
    It’s late and I shouldn’t be thinking of eating such a decadent dessert but my mouth is watering and I don’t have anything chocolaty to munch on. I’ll be making this soon.


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