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
Scale
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.
