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pistachio tart with mint garnish on a stone grey surface
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Vegan White Chocolate Pistachio Tart

Deliciously creamy and fragrant pistachio white chocolate filling on a pistachio almond crust. This tart is creamy, smooth and indulgent.
Course Dessert
Cuisine American, European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 45 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings 8
Calories 517kcal

Ingredients

Crust

  • 2 cups ground almonds
  • cup raw pistachios
  • 3 tablespoons vegan butter or coconut oil
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon sea salt

Filling

Garnish

Instructions

  • Prepare the pistachios by soaking them. Add them to a large bowl, cover with water and soak for 4 hour (or soak in boiled water for 1 hour). Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them
  • Preheat your oven to 175°C (350°F).
  • Lightly grease the base and sides of a 9.5" tart tin with some oil or vegan butter.
  • For the crust, add the pistachios to your food processor and blitz for a minute or so. Add in the remaining crust ingredients and blend until the ingredients stick together to form a dough.
  • Evenly press the dough half of the dough into the sides of the tart tin first, then press the remaining dough into the base of the tin. With a fork, gently prick the dough several times.
  • Bake the crust for 12-15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
  • For the filling, melt the vegan white chocolate over a double boiler. Add the melted white chocolate to your blender along with all the other ingredients for the filling. Blend for several minutes until completely smooth and creamy.
  • Pour the filling into the cooled tart crust and use a spatula to smooth out the surface. Place in the fridge to set for 6 hours, or preferably overnight.
  • Once set, garnish with some more melted white chocolate, chopped pistachios and fresh mint leaves.

Storage

  • Store in an airtight container in the fridge and consume within 3-4 days.

Notes

  • Pistachios: To soak the pistachios, add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 4 hours). Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them
  • Coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

Nutrition

Calories: 517kcal | Carbohydrates: 31g | Protein: 13g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 115mg | Potassium: 130mg | Fiber: 6g | Sugar: 15g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg