BEST EVER PISTACHIO TART
This has got to be my favorite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it's sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It's light, creamy, aromatic, and indulgent, all at the same time.
This recipe is great for anyone who'd like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.
HOW TO MAKE THIS CREAMY VEGAN PISTACHIO TART
PREPARE THE PISTACHIOS
Pistachios do take a little bit of time and effort to prepare, as they must first be shelled, soaked, and peeled for the best results. If you are able to find them skinless then you'll be able to save on time there but I definitely wouldn't recommend skipping the soaking step as this makes them softer and easier for your blender to handle.
Place the pistachios in a large bowl and cover them with distilled water. I usually place them in the fridge overnight, but you can also leave them to soak for 4-6 hours at room temperature.
Next, you'll want to remove as much of the pistachio skins as possible. To do this, rinse the pistachios with clean water. The water will loosen the skins and they should come off easily using your fingers
MAKE THE CRUST
For the crust, add the buckwheat, oat flakes, salt, and cacao powder to your food processor and process to a light crumb consistency. Next add in the dates, coconut oil, and maple syrup and continue to process until the ingredients begin to stick together and form a dough-like consistency.
Press the dough into the base of the cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth it out. Trim around the rim of the crust to make it as even as possible and set the base aside in the freezer.
MAKE THE FILLING
Add all of the filling ingredients to your high-speed blender and blitz until completely smooth and creamy without any lumps. Next, pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.
Place the tart into the freezer to set for about 2-3 hours, or until completely set. Once set, carefully remove the tart from the springform tin whilst still frozen.
GARNISH IT
Decorate the tart by adding chopped pistachios, chopped dark chocolate, and rose petals around the outer surface of the cake. Allow defrosting for 30-40 minutes before serving.
This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.
WHY MAKE THIS RECIPE?
- Plant-based and Vegan-friendly
- Light and Creamy
- Great for special occasions
- Great for pistachio lovers
- Easy to make
- Egg-free
- Dairy-free
- Cashew-free
- Gluten-free
More vegan pistachio desserts
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Description
Ingredients
CRUST
- 1 cup (170 g) roasted buckwheat
- 1 cup (90 g) oat flakes, use GF for gluten-free option
- ¼ cup (21.5 g) cacao powder
- ¼ teaspoon (1.25 g) Himalayan pink salt
- 6 medjool dates, pitted
- 3 tablespoons (44.5 g) coconut oil, solid
- 3 tablespoons (44.5 ml) pure maple syrup
FILLING
- 1 ½ cups (184.5 g) pistachios, shells removed
- 1 400ml can chilled coconut milk, use only the thick part from the top of the can *see recipe notes
- ½ cup (122 g) vanilla soya yoghurt
- ½ cup (118 ml) maple syrup
- 4 tablespoons (60 g) coconut oil, solid
- 1 teaspoon (5 ml) almond extract
- ¼ cup (30 g) chopped pistachios, for garnish
- ¼ cup (45 g) chopped dark chocolate, for garnish
- ¼ cup (32 g) dried rose petals , for garnish
Instructions
- To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).
- Rinse the pistachios with clean water and remove as many of the skins as possible. They should be coming off easily using your fingers as the water will have loosened them
- For the crust, add the buckwheat, oat flakes, salt, and cacao powder to your food processor and process to a light crumb consistency.
- Add the dates, coconut oil, and maple syrup and continue to process until the ingredients begin to stick together and form a dough-like consistency. If the dough isn't holding together when you press it between your fingers, add a teaspoon or two of water and blend until it sticks.
- Line the base of a 9" springform cake tin with parchment paper. Press the dough into the base and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth it out.
- Trim around the rim of the crust to make it as even as possible. Set the base aside in the freezer.
- Add all of the filling ingredients to your high-speed blender and blitz until completely smooth and creamy without any lumps.
- Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles. Place the tart into the freezer to set for about 2-3 hours.
- Once set, carefully remove the tart from the springform tin whilst still frozen.
- Decorate the tart by adding chopped pistachios, chopped dark chocolate, and rose petals around the outer surface of the cake. Allow it to defrost for 30-40 minutes before serving.
Storage
- This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.
Notes
- Chilled coconut milk: refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can (it should yield 1 cup). Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
Nutrition
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