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.

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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 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

Creamy Pistachio TartPin

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.

Creamy pistachio tartPin

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
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More vegan pistachio desserts

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Pistachio Tart

4.79 from 101 votes
PREP TIME: 20 mins
Chilling time: 2 hrs
TOTAL TIME: 2 hrs 20 mins
Servings: 10
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Description

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.

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

Calories: 437kcal | Carbohydrates: 54g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 540mg | Fiber: 7g | Sugar: 26g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg
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Recipe Rating




54 Comments

  1. 5 stars
    Hi Christina!
    I work in the vegan cafe as a pastry chef and tried many your desserts, all worked so well and delicious 😋 just after seeing you’re from Ireland made me so happy as I’m based in Ireland too 🇮🇪
    Keep up the great work and so looking forward to seeing your new recipes!
    PS. This pistachio tart was so creamy and delicious! Got many good feedback!

  2. Hello there. I bought some Crema di Pistacchio while I was in Italy recently. I'd like to use it in a recipe. Could I use it in this one cause it sounds delicious. Could I use a combo of the crema and pistacchio nuts? Thank you.

    Steph

    1. Hi Steph,

      That should work fine. I believe that Crema di Pistacchio will be a bit more oily/buttery than soaked pistachios, so the flavor, consistency ad color will likely be different.

      I would say that using a combination of the crema and pistachio nuts like you suggest would be a great option!

  3. Thank you sharing the recipes!
    Can I substitute roasted buckwheat with buckwheat flour?
    Thank you

    1. Hi Manal,

      I think that should work, you may just need to add more or less depending on the consistency. The crust is pretty forgiving in that sense 🙂

  4. Hi Christina, can I replace the pistachios in the filling with a pistachio paste? Thank you

    1. Hi Pavlina,

      That should work fine, just keep an eye if it's already sweetened you may need to add less maple syrup according to your taste

  5. hi!! i completely forgot to chill the coconut milk overnight and i have to make it today for christmas! so will it be okay if it isnt chilled??

    1. Hi Indi,

      The coconut milk may not set properly if it's not chilled. Did it turn out ok for you?

    1. Hi Kila,

      You can use another plant-based yogurt such as coconut, almond, or plain soya with a teaspoon of vanilla extract. Alternatively, you could try half and half coconut cream mixed with a plant-based milk to thin it out and some vanilla. Hope this helps!

  6. I just made this and it tasted awesome. Can't wait to share with my friends and family.

    1. So happy to hear you loved it Dana, thank you for the amazing feedback. Have a lovely weekend, Christina x

  7. 5 stars
    Thank you for sharing this AMAZING recipe! Everyone in our house LOVED it! It was so easy to make too!

    1. I'm so happy to hear that everyone loved the recipe, thank you so much for your amazing feedback!

  8. Hi Christina

    I`d love to try this recipe. Do you have any experience with using roasted&salted pistaccios? I cant find any natural/pure pistaccio in the supermarkets here.

    Thanks :))
    Sydne

    1. Hi Sydne,

      Roasted pistachios will work fine, you can just soak them as you would raw pistachios, just make sure they are unsalted.

  9. Hey!
    Is it necessary to soak the pistachio in distilled water? Or just water works?
    Thank you!

    1. Hi Geraldine,

      Any water is fine as long as you're happy to drink it as is, as it's not being cooked.

  10. The recipe says to place the tart in the freezer. My freezer is very small so I was wondering if the tart can be placed in the fridge and if yes for how long? Many thanks

    1. Hey!

      Yes it will set in the fridge, I'd leave it overnight (at least). You will also have to be super careful removing it from the tin, as its much easier to do that when frozen to prevent it breaking. So make sure you cut all around the edges to loosen the crust before attempting to remove the cake tin!

  11. Can’t wait to try this! What can I use instead of vanilla soya yoghurt? That is not available here. Thank you

    1. For the base you can substitute nut butter or water, just add water little by little if you are using it. For the filling, it helps the mixture to set, so you could replace it with cacao butter (this will alter the taste slightly) or omit it if you don't mind the tart being a little less stable.

      1. Sounds so yum! For the filling; 1 can of 400ml coconut oil of 1400ml coconut oil?

        Thanks!

      2. Hi Nisha,

        Do you mean coconut milk I've added a note to the recipe to clarify

  12. What exactly is roasted buckwheat? You just take regular (or green?) buckwheat and roast them on the pan (that will not be raw then)? Or do you need them to sprout? Or dehydrate? I am confused....

    1. Hi Anda,

      Yes exactly, you can toast buckwheat in the pan or you might be able to buy it ready toasted which is how I buy it most of the time. The buckwheat can also be interchanged for oats or nuts of your choice to make the base

      1. Hi Therese,

        Absolutely, buckwheat groats are what's used in the recipe. You can also substitute them with oats or nuts of your choice - just watch the consistency and add more or less depending.

      1. 5 stars
        It's in the freezer as we speak and I cannot wait to dig in! So fun to make too.
        Everyone needs to try this recipe!! I hope you don't mind if we freely translate this recipe to share on the blog (of course I will link to the original URL with credits)?

  13. For 400 ml coconut milk you are suggesting to use from the top thick part only. So it’s not going to be 400 ml?

      1. Hi Christina,

        I’d love to give this a go but this coconut milk volume still seems a bit vague to me. In your experience how much of a can would you expect to use; 1/2, 1/4, 1/3?

      2. Hi John,

        It's a 400ml can, using just the thick coconut cream and not the water. If you place a 400ml can in the fridge overnight, the water will separate leaving the thick coconut cream on top. You only want use the thick part for the recipe, not the water from the bottom of the can. Hope this makes sense.

  14. Hi,

    I was wondering if i could substitute the vanilla soya milk for oats or almold milk, since i don’t have any handy right now?

    1. Yes absolutely 🙂 You can add a teaspoon of vanilla extract if you have it handy, but it will be fine without it too

  15. hi, I was wondering what you could use instead of buckwheat? I have none on hand and where I live is on lockdown currently. I was also wondering how stable the tart is after thawing? Its still holds its shape well? Yours looks beautiful

    1. Hi Sarah, thank you so much. You can use oats or nuts in place of the buckwheat, just keep an eye on the consistency of the mixture. I would add the liquids bit by bit so as to keep an eye on the texture (add more or less if needed). The tart holds it's shape well