Description
This Vegan White Chocolate Pistachio Tart combines a crunchy nut-based crust with a creamy, smooth vegan white chocolate filling, beautifully garnished with chopped pistachios and fresh mint. Perfectly sweetened with maple syrup and enriched by the subtle earthiness of matcha, this no-bake filling tart is a decadent yet wholesome dessert that requires minimal effort and entirely plant-based ingredients.
Ingredients
Scale
Crust
- 2 cups ground almonds
- ⅓ 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, see notes)
- 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)
Garnish
- Raw pistachios (chopped)
- Vegan white chocolate (melted)
- Fresh mint leaves
Instructions
- Soak the Pistachios: Place 1 ½ cups of raw pistachios in a large bowl, cover with water and soak for 4 hours or soak in boiled water for 1 hour. After soaking, rinse thoroughly with clean water and remove the skins by gently rubbing them with your fingers.
- Preheat the Oven: Set your oven to 175°C (350°F) to prepare for baking the crust.
- Prepare the Tart Tin: Lightly grease the base and sides of a 9.5-inch tart tin with vegan butter or oil to prevent sticking.
- Make the Crust Dough: Add the ⅓ cup of raw pistachios to a food processor and pulse for about a minute. Then add the ground almonds, vegan butter, maple syrup, and sea salt. Blend until the mixture sticks together and forms a dough.
- Form the Crust: Press half of the dough evenly into the sides of the tart tin first, then press the remaining dough evenly into the base. Use a fork to prick the dough several times to prevent bubbling during baking.
- Bake the Crust: Place the tart tin in the oven and bake for 12-15 minutes until the crust is slightly browned. Remove and let cool while still in the tin.
- Melt the Vegan White Chocolate: Use a double boiler to gently melt the vegan white chocolate until smooth and creamy.
- Prepare the Filling: In a blender, combine the melted white chocolate, soaked pistachios, full-fat coconut milk, vegan yogurt, vanilla extract, maple syrup, and matcha powder if using. Blend for several minutes until the filling is completely smooth and creamy.
- Assemble the Tart: Pour the filling into the cooled tart crust and smooth the surface with a spatula.
- Chill the Tart: Refrigerate the tart for 6 hours or preferably overnight until set.
- Garnish and Serve: Once set, drizzle melted vegan white chocolate on top, sprinkle with chopped pistachios, and garnish with fresh mint leaves before serving.
- Storage: Store the tart in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
Notes
- Soaking the pistachios softens them and removes their skins, which helps create a smoother texture in the filling.
- Use full-fat canned coconut milk for creaminess in the filling; light coconut milk may result in a thinner consistency.
- The matcha powder is optional and is used primarily to add a subtle green hue to the filling.
- The crust is partially baked to develop a slight crunch and firmness but the filling is not baked, making the tart a semi-no-bake dessert overall.
- Ensure the tart is fully chilled and set before slicing to retain its shape.
