Description
Rich Chocolate Pistachio Tart with nut crust, pistachio paste, and silky ganache—an elegant vegan dessert for special occasions.
Ingredients
Scale
Crust
- 200 g (2 cups) pecans, hazelnuts, walnuts, or cashews
- 70 g (⅘ cup) raw cacao powder or unsweetened cocoa powder
- ½ teaspoon sea salt
- 50 ml (⅕ cup) pure maple syrup or agave syrup, plus 1–2 tablespoons more if needed
Pistachio Paste
- 150 g (1 ¼ cups) shelled pistachios, raw or roasted and unsalted
- 50 ml (⅕ cup) pure maple syrup or agave syrup
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon matcha powder (optional, for color)
Chocolate Ganache
- 350 g (1 ½ cups) chilled full-fat canned coconut milk or coconut cream (cream only)
- 170 g (6 oz) vegan dark chocolate, finely chopped
- 60 g (⅕ cup) pure maple syrup or agave syrup
- ¼ teaspoon sea salt
Garnish
- 50 g (⅓ cup) chopped pistachios
Instructions
- Line a 9-inch tart pan with parchment paper if needed.
- Add nuts, cacao powder, and salt to a food processor. Pulse until finely ground.
- Add maple syrup and blend until mixture sticks together when pressed.
- Press crust firmly into the tart pan, smoothing evenly. Refrigerate while preparing filling.
- Clean processor and add pistachios. Blend until a smooth paste forms.
- Add maple syrup, vanilla, and matcha (if using). Blend until creamy.
- Spread pistachio paste evenly over chilled crust. Refrigerate.
- Heat coconut cream gently until just steaming—do not boil.
- Pour hot coconut cream over chopped chocolate. Let sit 2 minutes.
- Stir until smooth, then add maple syrup and salt.
- Pour ganache over pistachio layer and smooth top.
- Chill tart for at least 4 hours or until fully set.
- Garnish with chopped pistachios before serving.
Notes
Use only the thick cream from coconut milk cans.
Adjust sweetness to taste before setting layers.
A sharp knife warmed under hot water gives clean slices.