Description

This Vegan White Chocolate Pistachio Tart is a luxurious, indulgent dessert with a smooth and creamy pistachio white chocolate filling on a crunchy pistachio almond crust. It’s a perfect blend of creamy, nutty, and slightly sweet flavors, topped with chopped pistachios, fresh mint leaves, and a drizzle of melted vegan white chocolate. A delicious, dairy-free treat that’s both visually stunning and mouthwatering.

Ingredients

For the Crust:

2 cups (225 g) ground almonds

⅓ cup (40 g) raw pistachios

3 tablespoons (45 g) vegan butter or coconut oil

2 tablespoons (30 ml) pure maple syrup

¼ teaspoon (1.25 g) sea salt

For the Filling:

4.5 oz (125 g) vegan white chocolate

1 ½ cups (185 g) raw pistachios, soaked (see notes)

½ cup (113 g) canned full-fat coconut milk (see notes)

½ cup (122 g) vegan yogurt (soy or coconut)

½ teaspoon (2.5 ml) vanilla extract

1 tablespoon (15 ml) pure maple syrup

1 teaspoon (5 g) matcha powder for color (optional)

For Garnish:

Raw pistachios, chopped

Vegan white chocolate, melted

Fresh mint leaves

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Instructions

Soak the Pistachios:

Add the raw pistachios to a large bowl and cover with water. Soak for at least 4 hours (or for 1 hour in boiled water). Rinse with clean water and remove as much of the skin as possible, which should come off easily.

Prepare the Crust:

Preheat the oven to 175°C (350°F). Lightly grease the base and sides of a 9.5″ tart tin with oil or vegan butter.

In a food processor, add the soaked pistachios and blitz for about 1 minute. Add the remaining crust ingredients (ground almonds, vegan butter, maple syrup, and sea salt) and blend until the mixture forms a dough.

Press half of the dough into the sides of the tart tin, then press the remaining dough into the base. Use a fork to gently prick the dough several times.

Bake the crust for 12-15 minutes, until slightly browned. Allow it to cool (do not remove the tart from the tin).

Make the Filling:

Melt the vegan white chocolate over a double boiler, stirring occasionally.

Add the melted white chocolate to a blender along with the soaked pistachios, coconut milk, vegan yogurt, vanilla extract, maple syrup, and matcha powder (if using). Blend for several minutes until smooth and creamy.

Assemble the Tart:

Once the crust has cooled, pour the creamy filling into the crust and smooth it out with a spatula.

Place the tart in the fridge to set for at least 6 hours, or preferably overnight.

Garnish and Serve:

Once set, garnish the tart with melted white chocolate, chopped pistachios, and fresh mint leaves.

Serve chilled and enjoy!

Notes

Pistachios: Soak the pistachios for at least 4 hours or overnight to soften them for blending. After soaking, rinse them with clean water and remove as much of the skin as possible.

Coconut Milk: Refrigerate the tin of coconut milk overnight and use only the thick cream from the top for a richer texture.

Prep Time: 45 minutes
Category: Dessert
Method: No-bake