Chocolate tart with cardamom
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Chocolate tart with cardamom & pistachio cream cheese cream

I'm not really the chocolate type. Well, I like chocolate, but I'd always give salty things priority. For example, I prefer salty popcorn to sweet popcorn, for which I have to listen to people every time telling me how it can be done. Salty popcorn is great, but that's not the point. It's about this incredibly delicious chocolate tart with cardamom and a cream of cream cheese, pistachios and a hint of rose water.

Chocolate and cardamom: the dream team!

With chocolate, it's always the same for me: once I've started, no chocolate bar usually survives the next half hour. So I'm really glad that I don't usually have a craving for it. So I can also safely devote myself to making this chocolate tart.
I am always very happy when I am asked about the combination of chocolate and cardamom. It goes together just as well as salt and caramel or Bonnie and Clyde. The tangy cardamom harmonises so incredibly well with the dark chocolate that I'm really wondering why there isn't a Ritter Sport version of it yet.

Full of chocolate, but completely without flour

A whole 200 grams of dark chocolate go into this tart. That's two bars. Instead of flour, there are just 30 grams of ground hazelnuts. Then there is a good portion of butter, sugar and eggs. That's really all there is to it. The hearts of all those who don't like gluten will beat faster. By the way, separate the eggs and beat the whites until firm. This makes the chocolate tart even fluffier.

Pistachios and cream cheese: A creamy love story

The cream made from ground pistachios and cream cheese is really quick to make. Simply mix all the ingredients together and your topping is ready. Pistachios and cream cheese go really well together anyway. By the way, I decided to go easy on the sweetness because the tart is such a sweet chocolate bomb in itself. Instead of the sweetness, I added a tiny hint of rose water to the cream.

All together, it becomes an unparalleled aromatic spectacle in the mouth. And depending on whether and what kind of fruit you would like to use for garnish, you can add a fine acidity to the whole thing. I chose persimmon, fig and pomegranate. Either way: I'm sure you'll love the chocolate tart with cardamom.


Recipe for Chocolate Tart with Cardamom & Pistachio Cream Cheese Cream

Chocolate tart with cardamom
Print recipe
Preparation time 20 Min.
Preparation time 25 Min.
Working time 45 Min.
Servings 1 Tart

Ingredients

For the chocolate tart

  • 200 g Dark chocolate 75%
  • 200 g Butter
  • 4 Eggs
  • 150 g Sugar
  • 30 g Ground hazelnuts
  • 1,5 TL Cardamom
  • 1 pinch Cinnamon
  • 1 pinch Salt

For the cream

  • 250 g Cream cheese
  • 20 g Powdered sugar
  • 1,5 TSP Rose water
  • 25 g Pistachios ground

Garnish (Optional)

  • 1 Fig
  • 1/2 Persimmon/Sharon fruit
  • Pomegranate seeds
  • Mint
  • Chopped pistachios

Preparation

Chocolate tart

  • Preheat the oven to 180 °C convection oven.
  • Line the springform pan base with baking paper.
  • Melt the chocolate with the butter over a bain-marie and mix together.
  • Separate the eggs.
  • Beat the egg whites with a pinch of salt until stiff.
  • Beat the egg yolks with the sugar, cardamom and cinnamon until creamy.
  • Slowly mix the melted chocolate-butter mixture and ground hazelnuts with the egg yolk to form a batter.
  • Fold the stiff egg whites into the batter.
  • Pour the batter into the springform pan and bake in the preheated oven for approx. 25 minutes.
  • Leave the baked chocolate tart to cool on a cooling rack.

Pistachio cream cheese

  • Mix the cream cheese with the rose water, icing sugar and ground pistachios to a cream.
    You can grind the pistachios yourself with a blender if you can't find ground pistachios in the supermarket.
  • Spread the cream over the tart and garnish with fruit and a little icing sugar if desired.

Notes

*Recipe contains affiliate links. 
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Be sure to try the pistachio cake or the turmeric cake.

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4 comments

  1. hi Rafik! i discovered your blog only recently, i know some things from our turkish cuisine, but the spices and the way they are prepared are a bit different, so i am looking forward to trying them out little by little. i have already cooked the fatteh. so incredibly delicious, i had baked the flatbread myself and rolled it out really thin so that the bread would be all the more crispy and crunchy. this dish now def. belongs in my top10. the many different spices and the different consistencies result in a firework in the mouth.
    but why i wanted to send a comment in the first place: in another recipe you used labneh for the cake and then finally also suggested it in the preparation of this chocolate cake. but unfortunately you didn't write whether you can use the labneh as a substitute (which ingredient?) or as a supplement and what quantity. don't want to try me out until i get the hang of it:D thank you very much and all the best!!! gül

    1. Hello Gül,
      thank you so much for your fantastic feedback 🙂 Oh, you mean the recommendation under the lemon cake with labneh right?
      Oh, you mean the recommendation under the lemon cake with labneh right? That was really just a reference to the other cakes. I didn't mean that labneh can be used there as well 🙂

      Kind regards
      Rafik

  2. 5 stars
    This chocolate tart is truly divine! What a flavour explosion, pure awesomeness and the addition of cardamom is just brilliant. Thank you so much for this great recipe, I have made the tart many times and everyone LOVES it!

    1. Hello Katharina,

      Thank you so much for the fantastic feedback 🙂 I am very happy that you like the tart so much 🙂

      Kind regards
      Rafik

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