How to make chocolate-pistachio tart step by step

Step 1 - preparations

• Grease the bottom of the tart pan with butter and sprinkle with breadcrumbs - you can also line it with parchment paper.
• Grind the pistachios for the pistachio layer thoroughly - but slightly larger pieces of nuts can remain, which will add crunchiness.
  50 g pistachios
  

Step 2 - preparing the base

• Thoroughly grind or crush the cookies (together with the cream).
  approx. 160 g Oreo cookies
  
• Melt the butter together with the chocolate - I melted them in the microwave (for about 1 minute) - mix until well combined.
  20 g butter, 50 g dark chocolate
  
• Add the melted chocolate to the crushed cookies and mix them together.
  

Step 3 - lining the pan

• Add the cookies to the prepared pan and first press a thin layer onto the sides of the pan - up to about 2 cm high.
  
• Then thoroughly press the cookies onto the bottom of the pan - a glass or metal measuring cup works very well here.
  
• Place the pan with the cookie base in the refrigerator to set slightly, and in the meantime, prepare the filling.

Step 4 - preparing the pistachio layer

• Transfer the pistachio cream to a bowl, add the ground pistachios, and mix with a spoon (if your cream is very thick and rather firm, you can briefly warm it in the microwave beforehand to soften it).
  approx. 200 g pistachio cream, 50 g pistachios
  
• Spread the cream over the cookie base and distribute it in an even layer.
  
• Place the pan back in the refrigerator.

Step 5 - preparing the chocolate ganache

• Heat the heavy cream in a saucepan until it is hot - but not yet boiling!
  250 ml heavy cream
• Then remove it from the heat and add the broken chocolate - wait about 5 minutes for the chocolate to soften.
  250 g dark chocolate
  
• Thoroughly mix the chocolate with the cream until smooth and uniform.
• Spread the chocolate over the pistachio layer and smooth it out.
  
• Sprinkle the tart with chopped pistachios.
  approx. 20 g pistachios
  
• Refrigerate for at least an hour, so that the ganache sets.