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flatlay of sliced pistachio tart.
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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.
Course Dessert
Cuisine European
Diet Vegan, Vegetarian
Prep Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Servings 10
Calories 437kcal

Ingredients

CRUST

  • 1 cup roasted buckwheat
  • 1 cup oat flakes use GF for gluten-free option
  • ¼ cup cacao powder
  • ¼ teaspoon Himalayan pink salt
  • 6 medjool dates pitted
  • 3 tablespoons coconut oil solid
  • 3 tablespoons pure maple syrup

FILLING

  • 1 ½ cups 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 vanilla soya yoghurt
  • ½ cup maple syrup
  • 4 tablespoons coconut oil solid
  • 1 teaspoon almond extract
  • ¼ cup chopped pistachios for garnish
  • ¼ cup chopped dark chocolate for garnish
  • ¼ cup 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