Elevate your dessert table with these stunning Pistachio Mousse Tarts, an Elegant Dessert that layers crisp cocoa tart shells, silky dark chocolate ganache, and airy pistachio mousse into a sophisticated treat. Perfect for dinner parties, holidays, or a special indulgence, these mini tarts combine rich flavors and textures that look bakery-worthy but are achievable at home!
Why You’ll Love Pistachio Mousse Tarts
The Pistachio Mousse Tarts shine as an Elegant Dessert:
- Flavor Harmony: Nutty pistachio and deep chocolate create a luxurious balance.
- Impressive Look: Mini tarts dazzle with smooth mousse domes.
- Make-Ahead: Prep a day in advance for stress-free entertaining.
- Perfect Portions: Individual servings feel special and refined.
I adore this Elegant Dessert for its delicate crunch and creamy finish!
Ingredients for Pistachio Mousse Tarts
Here’s what you’ll need for Pistachio Mousse Tarts (makes 6 mini tarts):
Cocoa Tart Shells:
- 1 cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ¼ cup powdered sugar
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, cold, cubed
- 1 large egg yolk
- 1–2 tbsp cold water
Dark Chocolate Ganache:
- 4 oz dark chocolate (70–75% cocoa), chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
Pistachio Mousse:
- 1 tsp powdered gelatin
- 2 tbsp warm milk
- ¾ cup heavy cream, cold
- ¼ cup powdered sugar
- ¼ cup pure pistachio paste
- ½ tsp vanilla extract
- 1 drop green gel food coloring (optional)
Garnish:
- 2 tbsp crushed roasted pistachios
- 1 oz dark chocolate chunks
- White chocolate shavings (optional)
Equipment:
- 6 (4-inch) mini tart pans
- Piping bag with round tip
Ingredient Tips:
- Cocoa Powder: Dutch-process for rich flavor; unsweetened for balance.
- Pistachio Paste: Pure (100% pistachios) for authentic taste; avoid sweetened.
- Chocolate: 70–75% cocoa supports pistachio without overpowering.
- Cream: Cold for whipping; heavy cream ensures a light mousse.
- Butter: Cold for shells, room temperature for ganache.
Directions for Pistachio Mousse Tarts
Let’s create these exquisite Pistachio Mousse Tarts!
Make Tart Shells
- In a bowl, I whisk 1 cup flour, ¼ cup cocoa powder, ¼ cup powdered sugar, and ¼ tsp salt.
- I add 6 tbsp cold, cubed butter, working it in with my fingers until crumbly, like coarse sand.
- I stir in 1 egg yolk and 1–2 tbsp cold water, mixing until the dough just holds together.
- I shape into a disc, wrap, and chill for 1 hour.
Shape and Bake Shells
- I roll the chilled dough to ⅛-inch thickness and cut circles to fit 6 mini tart pans.
- I press dough into pans, dock bottoms with a fork, and freeze for 10 minutes.
- I preheat the oven to 350°F (175°C) and bake for 12–15 minutes until set.
- I cool completely in pans before removing.
Prepare Ganache
- I heat ½ cup heavy cream until barely simmering, then pour over 4 oz chopped dark chocolate.
- I let it sit for 1 minute, then stir in 1 tbsp butter until glossy.
- I spoon ganache into cooled tart shells, filling halfway, and refrigerate for 30 minutes to set.
Make Pistachio Mousse
- I bloom 1 tsp gelatin in 2 tbsp warm milk for 5 minutes.
- In a bowl, I whip ¾ cup cold heavy cream with ¼ cup powdered sugar to soft peaks. In another bowl, I mix ¼ cup pistachio paste, ½ tsp vanilla, and a drop of green food coloring (if using).
- I stir in the cooled gelatin mixture, then gently fold in the whipped cream until smooth.
- I chill the mousse for 15 minutes to firm slightly.
Assemble Tarts
- I spoon the mousse into a piping bag with a round tip and pipe domes onto the set ganache in each tart.
- I chill the tarts for 30 minutes to stabilize the mousse.
- Before serving, I garnish with 2 tbsp crushed pistachios, dark chocolate chunks, and white chocolate shavings.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: ~2 hours 45 minutes
- Yield: 6 mini tarts
- Calories: ~450 kcal per tart
- Macros per Tart: 40g carbs, 6g protein, 32g fat, 2g fiber
Variations for Pistachio Mousse Tarts
Try these twists on Pistachio Mousse Tarts:
- Citrus Zest: Add 1 tsp orange zest to the mousse for a fresh Elegant Dessert.
- Almond Swap: Use almond paste for a nutty twist on this Elegant Dessert.
- Gluten-Free: Substitute gluten-free flour for the shells.
- Vegan: Use plant-based butter, cream, and gelatin alternatives.
- Mini Bites: Make in 12 smaller tartlet pans for bite-sized treats.
Serving Ideas:
- Pair with Layla Cooks’ Chai Cake for a spiced dessert spread.
- Serve with espresso to complement the Elegant Dessert richness.
- Present on a tiered stand for a stunning party display.
Storage
I store Pistachio Mousse Tarts in an airtight container in the refrigerator for up to 2 days, loosely covered to prevent moisture buildup. For longer storage, I freeze unfilled tart shells for up to 1 month, adding ganache and mousse after thawing. I avoid freezing assembled tarts, as the mousse may lose its texture. I serve chilled or let sit for 10 minutes for softer mousse.
FAQs About Pistachio Mousse Tarts
Here are some common questions about this recipe:
Can I use sweetened pistachio paste instead of pure?
Pure pistachio paste is best for a clean, nutty flavor in Pistachio Mousse Tarts. Sweetened paste may dull the taste and make the mousse overly sweet, but you can use it if you reduce the powdered sugar in the mousse by half.
How do I prevent tart shells from shrinking?
To avoid shrinking, chill the dough thoroughly before rolling and freeze the shaped shells for 10 minutes before baking. Docking the bottoms also helps maintain their shape in Pistachio Mousse Tarts.
Can I make these tarts dairy-free?
Yes, substitute dairy butter with vegan margarine, heavy cream with coconut cream, and use dairy-free chocolate. For the mousse, replace milk with plant-based milk and use vegan gelatin for Pistachio Mousse Tarts.
How do I keep the mousse light and airy?
Whip the cream to soft peaks only and fold it gently into the pistachio base to maintain airiness. Overwhipping or vigorous mixing can deflate the mousse in Pistachio Mousse Tarts.
Can I make the components ahead of time?
Absolutely! Bake and store tart shells at room temperature for 2 days or freeze for 1 month. Make ganache and mousse a day ahead, refrigerating until assembly for Pistachio Mousse Tarts.
What if I don’t have mini tart pans?
Use a standard 9-inch tart pan for a single large tart, adjusting baking time to 18–20 minutes. Slice into wedges for serving Pistachio Mousse Tarts.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
These Pistachio Mousse Tarts are a delightful blend of crisp, creamy, and nutty flavors that elevate any occasion. Whether you’re hosting a chic gathering or treating yourself to a refined dessert, these tarts deliver sophistication with every bite. Try them and bring a touch of elegance to your kitchen!

Pistachio Mousse Tarts
Ingredients
FOR THE DARK CHOCOLATE TART SHELLS
- 1¼ cups 160g all-purpose flour
- ⅓ cup 35g Dutch-process cocoa powder
- ½ cup 115g cold unsalted butter, cubed
- ⅓ cup 40g powdered sugar
- 1 large egg yolk
- 1 –2 tbsp cold water
- Pinch of salt
FOR THE GANACHE FILLING
- 100 g high-quality dark chocolate 70–75% cocoa, chopped
- 100 ml heavy cream
- 1 tsp unsalted butter
FOR THE PISTACHIO MOUSSE
- 1 cup 240ml heavy cream, very cold
- 2 tbsp powdered sugar
- ¼ cup 60g pure pistachio paste (unsweetened or lightly sweetened)
- 1 tsp vanilla extract
- 1 tsp powdered gelatin
- 2 tbsp warm whole milk
- 1 small drop green gel food coloring adjust for desired shade
OPTIONAL TOPPINGS
- Crushed roasted pistachios
- Mini dark chocolate chunks
- White chocolate shavings
- Edible flowers or gold leaf
Instructions
- MAKE THE TART SHELLS: In a medium mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles fine crumbs. Mix in the egg yolk, then add cold water 1 tablespoon at a time just until the dough comes together without being sticky. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 to 45 minutes to chill and firm the dough.
- SHAPE AND BAKE: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thick. Cut and press the dough into eight 3 to 4-inch mini tart pans. Dock the bottoms with a fork to prevent puffing. Place the tart shells in the freezer for 10 minutes. Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes, or until fully set. Let cool completely in the pans before filling.
- MAKE THE GANACHE: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the cream just until it begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute. Add the butter and stir gently until the ganache is smooth and glossy. Spoon a thin layer of ganache into each cooled tart shell and refrigerate for about 20 minutes, or until set.
- MAKE THE PISTACHIO MOUSSE: Sprinkle the powdered gelatin over the warm milk and let it bloom for 5 minutes. Meanwhile, whip the cold cream with powdered sugar in a mixing bowl until soft peaks form. In a separate bowl, stir together the pistachio paste and vanilla extract until smooth. Warm the bloomed gelatin mixture slightly, then stir it into the pistachio mixture. Add a small drop of green gel food coloring and mix until the color is evenly distributed. Fold the whipped cream into the pistachio base gently, using a spatula, until fully blended. Transfer the mousse to a piping bag fitted with a round tip and refrigerate briefly to firm slightly before piping.
- ASSEMBLE THE TARTS: Pipe generous round dollops of pistachio mousse onto the chilled ganache layer in each tart shell. Arrange evenly and refrigerate the tarts for at least 30 to 60 minutes to allow the mousse to set fully before serving.
- GARNISH AND FINISH: Just before serving, top the mousse with crushed roasted pistachios and sprinkle mini dark chocolate chunks for added texture and flavor. For a more polished presentation, garnish with white chocolate shavings or a touch of edible gold leaf.
Notes
- For best results, use high-quality dark chocolate and a pistachio paste made from 100% pistachios without added sugar or oils. The food coloring is optional but recommended for a more vibrant mousse. The tarts can be made a day ahead and stored in the refrigerator.
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