Description
This decadent Chocolate Pistachio Tart combines a crunchy almond and pistachio crust with a creamy vegan white chocolate and pistachio filling. Perfectly sweetened with maple syrup and scented with vanilla and optional matcha for color, this tart is a delightful no-bake dessert that sets beautifully in the fridge. Ideal for vegan and gluten-free diets, it’s an impressive yet simple treat to prepare ahead for any special occasion.
Ingredients
Crust
- 2 cups ground almonds
- ⅓ cup raw pistachios
- 3 tablespoons vegan butter or coconut oil
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Filling
- 4.5 oz vegan white chocolate
- 1 ½ cups raw pistachios (soaked for 4 hours or 1 hour in boiled water, skins removed)
- ½ cup canned full-fat coconut milk
- ½ cup vegan yogurt (soy or coconut)
- ½ teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 teaspoon matcha powder (optional, for color)
Toppings/Garnish
- Raw pistachios (chopped)
- Vegan white chocolate (melted)
- Fresh mint leaves
Instructions
- Soak Pistachios: Place raw pistachios in a large bowl and cover with water. Soak for 4 hours or 1 hour in boiled water. Rinse thoroughly and remove as much of the skins as possible by gently rubbing with fingers.
- Preheat Oven: Set your oven to 175°C (350°F) to prepare for baking the crust.
- Prepare Tart Tin: Lightly grease a 9.5-inch tart tin with oil or vegan butter to prevent sticking.
- Make Crust Dough: Blitz the ⅓ cup raw pistachios in a food processor for about a minute. Add ground almonds, vegan butter, maple syrup, and sea salt, then blend until the mixture sticks together forming a dough.
- Form Crust: Press half of the dough evenly into the sides of the tart tin, then press the remaining dough into the base. Prick the dough several times gently with a fork for ventilation.
- Bake Crust: Bake the crust in the oven for 12-15 minutes until lightly browned. Remove and allow to cool completely, keeping the tart in the tin.
- Prepare Filling: Melt the vegan white chocolate over a double boiler. Transfer to a blender and add soaked pistachios (skins removed), coconut milk, vegan yogurt, vanilla extract, maple syrup, and optional matcha powder. Blend for several minutes until smooth and creamy.
- Assemble Tart: Pour the smooth filling into the cooled crust and smooth out the surface with a spatula. Refrigerate for at least 6 hours, preferably overnight, to set.
- Garnish: Once set, decorate the tart with melted vegan white chocolate drizzles, chopped raw pistachios, and fresh mint leaves.
- Store: Keep the tart in an airtight container in the refrigerator. Consume within 3-4 days for freshness.
Notes
- Soaking pistachios softens them and helps remove the skins, which improves the texture and color of the filling.
- Use canned full-fat coconut milk for a creamy consistency and richer flavor in the filling.
- This tart requires refrigeration for setting—do not attempt to bake the filling.
- Optional matcha powder adds a vibrant green hue without altering the flavor significantly.
- Ensure to lightly grease the tart tin to prevent crust sticking during baking.
- Storage: Best kept refrigerated and consumed within 3-4 days.
- Prep Time: 4 hours 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten Free
