Chocolate-Dipped Strawberry Tart with Pistachio Crust

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A romantic tart featuring a crunchy pistachio crust filled with silky chocolate ganache and topped with fresh strawberries dipped in dark chocolate. This French-inspired Valentine’s Day recipe, ready in about 50 minutes, layers unsalted pistachios, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 8 French cuisine 350 cal/serving

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Ingredients

1 cup unsalted pistachios
3/4 cup all-purpose flour
1/4 cup granulated sugar
6 tbsp, cold and cubed unsalted butter
8 oz dark chocolate (70% cacao)
3/4 cup heavy cream
20 medium fresh strawberries
2 oz white chocolate

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Instructions

Step 1: Preheat oven to 350°F. Pulse 1 cup unsalted pistachios, 3/4 cup all-purpose flour, and 1/4 cup granulated sugar in a food processor until finely ground. Add 6 tbsp cold unsalted butter cubes and pulse until mixture resembles coarse crumbs. Press mixture evenly into a 9-inch tart pan with removable bottom. Bake crust for 15 minutes until golden and fragrant; cool completely.
Step 2: Chop 8 oz dark chocolate finely and place in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Pour ganache into cooled pistachio crust and spread evenly. Refrigerate tart for at least 2 hours until set.
Step 3: Rinse and dry 20 medium fresh strawberries, leaving stems intact. Melt 4 oz dark chocolate in a double boiler or microwave in short bursts, stirring until smooth. Dip each strawberry halfway into the melted dark chocolate and place on parchment paper. Melt 2 oz white chocolate similarly and drizzle over dipped strawberries. Once ganache is firm, arrange the dipped strawberries on top of the tart before serving.