Vegan Pistachio Tart

If you love pistachios this Vegan Pistachio Tart recipe is for you! With fragrant pistachio, creamy, indulgent filling and a crispy crust that falls apart in your mouth, this is perfect for dessert to make for any occasion.

Today is the day, I am finally sharing this super easy recipe that serves up to 12 people and a total cooking time of just 1 hour!  This tart has an airy, smooth and silky white chocolate and pistachio filling inside with a crust that has a beautiful crisp that falls apart in your mouth.

Ingredients

• Whole almonds
• Unsalted Pistachios
• Coconut Oil
• Maple Syrup
• Vegan White Chocolate
• Full Fat Coconut Milk

How to make the Vegan Pistachio Tart Filling

1. Filling

Start by preparing the filling to soak the pistachios for filling for 2-4 hours or overnight. I prefer to soak the pistachio overnight to make it easier to blend. Rinse the pistachios and remove the skins with your fingers. prepare the filling. Melt the white chocolate over a double boiler until fully melted. You can also melt the chocolate in the microwave but be careful not to burn the chocolate. Place the soaked and skinless pistachios into a food processor with coconut milk, maple syrup and melted white chocolate. Blend until smooth and combined (around 5-6 minutes) if you want a more rustic feeling blend for 2-3 minutes and if you want a creamier filling blend longer. Set aside while you make the crust.

2. Crust

Grease a 9-inch tart tin with cooking spray or coconut oil and preheat the oven to 180ºC. For the crust add pistachios, almonds, coconut oil and maple syrup into a food processor and blend until the crust start to form a dough. Transfer into the prepared tin and press the dough into the bottom and side of the tin. Bake for 12 minutes until golden brown on top. Let it cool completely.

3. Assemble

Pour the filling onto the prepared crust and spread evenly. I used a rubber spatula to spread the filling evenly. Let the tart sit for at least 2-3 hours or best overnight. Top the tart with melted chocolate and chopped pistachios.

Tips

Soak the pistachios for filling overnight to achieve a creamy and silky filling. Alternatively, soak them in hot water for 2-3 hours.

Remove the skins from the pistachios. Once soaked rinse the pistachios and remove the skins with your fingers. This will help you to achieve the creamy texture of the filling. If you want more rustic tart you can keep the skins on pistachios.

Substitutions

You can use almonds or cashew nuts in the tart crust. Cashew nuts will have a more sweet taste and the crust will be light in colour once baked.

You can swap coconut oil for melted vegan butter or canola oil.

If you want to go for the non-vegan version you can use non-vegan chocolate and double cream instead of coconut cream. Also, you can swap the maple syrup for any other liquid sweetener (honey, agave or date syrup).

Use high-quality ingredients for the best results. I always use high-quality ingredients, it really makes a difference. I always get my pistachios from whole foods or Borna Foods.

How to store the Vegan Pistachio Tart?

This tart is best stored in an airtight container in the refrigerator. It can be stored for up to 5 days. You can also freeze this tart and take it out at any time.

MORE DESSERT RECIPES YOU WILL LOVE

• Vegan Chocolate Banana Bread 
• Pistachio Loaf Cake (Vegan)
• Peanut Butter Tart (Vegan, Dairy Free)
• Vegan Peanut Butter Cups 
• Vegan Pistachio Cupcakes

If would like to see more vegan recipes, follow me on my Instagram and Pinterest.