If you’re craving a dessert that is both stunning and indulgently delicious while being entirely plant-based, this Vegan White Chocolate Pistachio Tart Recipe is just what you need. Combining the creamy sweetness of vegan white chocolate with the rich, nutty crunch of pistachios, this tart is a celebration of textures and flavors that will impress even the most devoted dessert lovers. It’s a treat that feels luxurious yet is wonderfully approachable, perfect for sharing with friends or savoring on your own.
Ingredients You’ll Need
The beauty of this tart lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role—from the buttery crust that provides a tender base, to the silky filling bursting with nutty richness and subtle sweetness, and finally, the vibrant garnish that gives it character and flair.
- 2 cups ground almonds: Creates a crumbly, moist crust with a subtle nutty flavor that supports the filling perfectly.
- â…“ cup raw pistachios: Adds texture and depth to the crust with their unique flavor and color.
- 3 tablespoons vegan butter or coconut oil: Binds the crust ingredients and provides richness, contributing to the perfect tender texture.
- 2 tablespoons pure maple syrup: Adds gentle natural sweetness to the crust without overpowering the nuts.
- ¼ teaspoon sea salt: Enhances all the flavors and helps balance the sweetness.
- 4.5 oz vegan white chocolate: The star of the filling, providing creamy sweetness and a delicate vanilla note.
- 1 ½ cups raw pistachios (soaked): When soaked and peeled, they lend a smooth, buttery texture and vibrant green to the filling.
- ½ cup canned full-fat coconut milk: Adds creaminess and richness to the filling, making it silky and luscious.
- ½ cup vegan yogurt (soy or coconut): Introduces a subtle tang and lightness for balance.
- ½ teaspoon vanilla extract: Heightens the flavor and adds warmth.
- 1 tablespoon pure maple syrup: Sweetens the filling with a natural touch.
- 1 teaspoon matcha powder (optional): A beautiful green hue and slight earthiness that makes the tart visually stunning.
- Raw pistachios (chopped): For garnish, providing a fresh crunch and color contrast.
- Vegan white chocolate (melted): Drizzled on top for an elegant finish.
- Fresh mint leaves: Adds a refreshing touch in both appearance and flavor.
How to Make Vegan White Chocolate Pistachio Tart Recipe
Step 1: Prepare and Soak the Pistachios
Start by soaking the raw pistachios. Place them in a large bowl, cover with water, and let them soak for about four hours. Alternatively, for a quicker method, soak them in boiled water for one hour. After soaking, rinse the pistachios under clean water and gently rub off their skins – they should peel off easily, revealing their vibrant green beauty. This step is essential for a creamy filling texture and a bright, fresh color.
Step 2: Preheat and Prepare Your Tart Tin
Set your oven to 175°C (350°F) so it’s ready when you need it. Lightly grease your 9.5-inch tart tin with some vegan butter or oil to ensure the crust releases cleanly after baking.
Step 3: Make the Crust
Pulse the â…“ cup of raw pistachios in a food processor until roughly chopped, then add the ground almonds, vegan butter (or coconut oil), maple syrup, and sea salt. Blend until the mixture comes together into a sticky dough. The smell at this point is heavenly. Press half the dough evenly along the sides of your tart tin first to form a neat crust wall, then firmly press the remaining dough into the base. Use a fork to prick the base a few times to prevent bubbling during baking.
Step 4: Bake the Crust
Pop the crust into the oven and bake for about 12-15 minutes until it’s lightly golden and slightly firm. Let the crust cool completely in the tin before adding the filling, as this prevents any shrinking or cracking later on.
Step 5: Make the Filling
Gently melt the vegan white chocolate over a double boiler, stirring until silky smooth. Next, blend the soaked pistachios, coconut milk, vegan yogurt, vanilla extract, maple syrup, and optional matcha powder together with the melted chocolate. Keep blending for several minutes until you achieve a luxuriously smooth and creamy consistency that tastes like pure indulgence in every spoonful.
Step 6: Fill and Chill the Tart
Pour the luscious filling into your cooled tart shell, smoothing it evenly with a spatula. Cover and refrigerate for at least six hours, but preferably overnight, to allow the tart to set firmly and develop those deep, harmonious flavors.
Step 7: Garnish and Serve
Once your tart is perfectly set, it’s time to make it shine. Drizzle melted vegan white chocolate over the top, sprinkle with chopped pistachios for crunch and color, and tuck fresh mint leaves around for an aromatic pop. The presentation is as delightful as the flavors.
How to Serve Vegan White Chocolate Pistachio Tart Recipe
Garnishes
Go beyond the basics by adding a handful of crushed pistachios and a light drizzle of vegan white chocolate for extra elegance. Fresh mint leaves provide a refreshing contrast and a burst of vibrant green that complements the soft white filling beautifully.
Side Dishes
This tart pairs wonderfully with a cup of fragrant green tea or a smooth soy latte to balance the richness. For an extra indulgent experience, serve alongside fresh berries or a dollop of coconut whipped cream to add a tangy freshness that cuts through the sweetness.
Creative Ways to Present
Serve individual slices with a sprinkle of edible flowers or a dusting of matcha powder for a pop of color and refinement. You can also transform the tart into mini tarts in small tins for a party setting. The vibrant pistachio green and creamy white chocolate make it a guaranteed crowd-pleaser wherever it appears.
Make Ahead and Storage
Storing Leftovers
Keep your tart refrigerated in an airtight container, where it will stay fresh and delicious for up to three days. The flavors actually deepen after resting overnight, so leftovers can be even more delightful than the first slice.
Freezing
If you want to make this tart ahead of time for a special occasion, it freezes beautifully. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to one month. When ready to serve, thaw overnight in the fridge to maintain its creamy texture.
Reheating
This tart is best served chilled, so reheating is not recommended. Instead, let it sit at room temperature for 10-15 minutes before serving if it has been in the fridge, so the filling softens slightly and melts in your mouth.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios provide a unique flavor and lovely green color, you can substitute with almonds or cashews in both the crust and filling. Just note that the color and taste will vary slightly.
Where can I find vegan white chocolate?
Vegan white chocolate is becoming more widely available in health food stores and online. Look for brands that clearly label their products as dairy-free and vegan to ensure the best results.
Is it necessary to soak the pistachios?
Yes, soaking softens the pistachios and makes it easier to remove their skins, which helps create a smoother filling and a brighter color for your tart.
Can I make this tart gluten-free?
This tart is naturally gluten-free as it uses ground almonds and pistachios instead of flour, making it a great choice for those avoiding gluten.
How long does the tart keep in the fridge?
Stored properly, your Vegan White Chocolate Pistachio Tart can last up to three days in the fridge. Beyond that, the crust may lose its crunch and the filling may slightly change texture.
Final Thoughts
There’s something truly special about a dessert that feels like a celebration yet comes together with such comforting simplicity. This Vegan White Chocolate Pistachio Tart Recipe is one of my all-time favorites for its creamy texture, balance of flavor, and gorgeous presentation. I can’t wait for you to try it and share it—it’s a surefire way to brighten anyone’s day with a slice of pure, plant-based joy.
Print
Vegan White Chocolate Pistachio Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan White Chocolate Pistachio Tart is a decadent, dairy-free dessert featuring a crunchy nutty crust and a smooth, creamy white chocolate filling. Gluten-free and rich in flavor, it combines the natural sweetness of maple syrup with the unique taste of pistachios and a hint of matcha for an elegant finish. Perfect for special occasions or a delightful treat any time.
Ingredients
Crust
- 2 cups ground almonds
- â…“ cup raw pistachios
- 3 tablespoons vegan butter (or coconut oil)
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Filling
- 4.5 oz vegan white chocolate
- 1 ½ cups raw pistachios (soaked for 4 hours or 1 hour in boiled water, then skins removed)
- ½ cup canned full-fat coconut milk
- ½ cup vegan yogurt (soy or coconut)
- ½ teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 teaspoon matcha powder (optional, for colour)
For Garnish
- Raw pistachios (chopped)
- Vegan white chocolate (melted)
- Fresh mint leaves
Instructions
- Soak Pistachios: Place the raw pistachios in a large bowl, cover with water, and soak for 4 hours or soak in boiled water for 1 hour. Rinse them under clean water and gently remove as much of the skins as possible by rubbing with your fingers. This helps soften them and improves the texture.
- Preheat Oven: Set your oven to 175°C (350°F) to prepare for baking the crust.
- Prepare Tart Tin: Lightly grease the base and sides of a 9.5-inch tart tin with oil or vegan butter to prevent sticking.
- Make Crust Dough: In a food processor, pulse the â…“ cup of raw pistachios until finely chopped. Add ground almonds, vegan butter, maple syrup, and sea salt to the processor. Blend until the mixture sticks together to form a cohesive dough.
- Form Crust: Press half of the dough evenly into the sides of the tart tin, then press the remaining dough firmly into the base. Use a fork to prick the dough several times to prevent bubbling during baking.
- Bake Crust: Bake the crust in the preheated oven for 12 to 15 minutes until it starts to turn slightly golden brown. Remove from the oven and let it cool in the tin. Do not remove the crust from the tin yet.
- Prepare Filling: Melt the vegan white chocolate gently over a double boiler. In a blender, combine the melted white chocolate, soaked pistachios, canned coconut milk, vegan yogurt, vanilla extract, maple syrup, and optional matcha powder. Blend for several minutes until the filling is perfectly smooth and creamy.
- Fill Tart: Pour the creamy filling into the cooled tart crust, smoothing the top with a spatula for an even surface.
- Chill Tart: Refrigerate the tart for at least 6 hours, preferably overnight, to allow the filling to set firmly.
- Garnish and Serve: Once set, decorate the tart with additional melted vegan white chocolate, chopped pistachios, and fresh mint leaves for a beautiful finishing touch. Slice and serve chilled.
Notes
- Soaking pistachios softens them and makes removing the skins easier, which improves the filling texture.
- Full-fat coconut milk provides richness to the filling and a creamy mouthfeel.
- Using vegan butter or coconut oil keeps this tart completely plant-based.
- Matcha powder is optional but adds a lovely natural green color and subtle earthy flavor.
- Ensure the tart is fully chilled before serving to achieve the ideal firm texture.
