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Pistachio Tart

Heavenly Vegan Pistachio Tart with Rich Cacao Crust

Enjoy a delightful no-bake Vegan Pistachio Tart with a rich cacao crust that's both indulgent and gluten-free.
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Prep Time 20 minutes
Setting Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Roasted Buckwheat Use gluten-free if necessary.
  • 1 cup Oat Flakes Opt for gluten-free oats.
  • ¼ cup Cacao Powder For deep chocolate flavor.
  • ¼ teaspoon Himalayan Pink Salt Enhances the flavor.
  • 6 pieces Medjool Dates Pitted, for natural sweetness.
  • 3 tablespoons Coconut Oil Solid form works best.
  • 3 tablespoons Maple Syrup For sweetness.
For the Filling
  • 1½ cups Pistachios Soaked overnight.
  • 1 can Chilled Coconut Milk Use the solid part.
  • ½ cup Vanilla Soya Yogurt For smooth consistency.
  • ½ cup Maple Syrup Balances flavors.
  • 4 tablespoons Coconut Oil Use solid form for richness.
  • 1 teaspoon Almond Extract Adds depth of flavor.
For Garnishing
  • ¼ cup Chopped Pistachios For color and crunch.
  • ¼ cup Chopped Dark Chocolate For extra decadence.
  • ¼ cup Dried Rose Petals For decoration.

Equipment

  • food processor
  • High-speed blender
  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Soak 1½ cups of shelled pistachios in distilled water overnight. Rinse and remove skins for smooth filling.
  2. In a food processor, blend 1 cup of roasted buckwheat, 1 cup of oat flakes, ¼ teaspoon of Himalayan pink salt, and ¼ cup of cacao powder. Add 6 pitted Medjool dates, 3 tablespoons of coconut oil, and 3 tablespoons of maple syrup, then pulse until dough-like.
  3. Combine soaked pistachios, thick part of 1 can of chilled coconut milk, ½ cup of vanilla soya yogurt, ½ cup of maple syrup, 4 tablespoons of coconut oil, and 1 teaspoon of almond extract in a high-speed blender. Blend until silky smooth.
  4. Pour the filling over the prepared crust in the springform pan, ensuring even spread. Tap the pan to release air bubbles. Freeze for 2-3 hours until set.
  5. Once set, remove from springform tin and garnish with ¼ cup each of chopped pistachios, chopped dark chocolate, and dried rose petals. Let thaw for 30-40 minutes before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 60mgPotassium: 200mgFiber: 4gSugar: 12gCalcium: 6mgIron: 8mg

Notes

Refrigerate leftovers in an airtight container for up to 5 days. Freeze in sections for up to 3 months. Thaw before serving and garnish just before serving for best presentation.

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