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Pistachio Tart Recipe

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4.5 from 16 reviews

A luscious Pistachio Tart featuring a crunchy buckwheat and oat crust, filled with a creamy pistachio and coconut milk mixture, garnished with chopped pistachios, dark chocolate, and dried rose petals. This gluten-free, vegan dessert is perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 1 cup (170 g) roasted buckwheat
  • 1 cup (90 g) oat flakes (use gluten-free for gluten-free option)
  • ¼ teaspoon (1.25 g) Himalayan pink salt
  • ¼ cup (21.5 g) cacao powder
  • 6 medjool dates, pitted
  • 3 tablespoons (44.5 g) coconut oil, solid
  • 3 tablespoons (44.5 ml) pure maple syrup

Filling

  • 1 ½ cups (184.5 g) pistachios, shells removed
  • 1 400 ml can chilled coconut milk (use only the thick part from the top)
  • ½ cup (122 g) vanilla soya yoghurt
  • ½ cup (118 ml) maple syrup
  • 4 tablespoons (60 g) coconut oil, solid
  • 1 teaspoon (5 ml) almond extract

Garnish

  • ¼ cup (30 g) chopped pistachios
  • ¼ cup (45 g) chopped dark chocolate
  • ¼ cup (32 g) dried rose petals

Instructions

  1. Soak Pistachios: Add pistachios to a large bowl, cover with water, and refrigerate overnight or for a minimum of 6 hours to soften.
  2. Remove Skins: Rinse pistachios with clean water and remove as many skins as possible using your fingers; the soaking will loosen them.
  3. Make Crust Base: In a food processor, combine roasted buckwheat, oat flakes, Himalayan pink salt, and cacao powder. Process until the mixture becomes a light crumb consistency.
  4. Form Dough: Add dates, solid coconut oil, and maple syrup to the processor. Process until ingredients stick together to form a dough-like consistency. If it doesn’t hold when pressed, add 1-2 teaspoons of water and blend again.
  5. Prepare Crust: Line the base of a 9-inch springform cake tin with parchment paper. Press the dough firmly into the base and up the sides using a spatula or the bottom of a flat glass to smooth. Trim the edges evenly. Place the crust in the freezer to chill.
  6. Blend Filling: Add soaked pistachios, thick coconut milk, vanilla soya yoghurt, maple syrup, solid coconut oil, and almond extract to a high-speed blender. Blend until completely smooth and creamy without lumps.
  7. Pour Filling: Pour the filling mixture onto the chilled crust. Tap the cake tin gently on your work surface to remove any air bubbles.
  8. Freeze Tart: Place the tart in the freezer and allow it to set for 2-3 hours until firm.
  9. Unmold Tart: Carefully remove the tart from the springform tin while still frozen.
  10. Decorate and Serve: Decorate the tart with chopped pistachios, chopped dark chocolate, and dried rose petals around the edges. Defrost for 30-40 minutes before serving.

Notes

  • For a gluten-free crust, ensure the oat flakes are certified gluten-free.
  • Use only the thick cream from the top of the chilled coconut milk can for a creamy filling texture.
  • To easily remove pistachio skins, soak them adequately and use fingers to peel gently.
  • If you prefer a sweeter tart, adjust maple syrup quantity to taste.
  • The tart can be stored in the freezer for up to one week and defrosted before serving.
  • Solid coconut oil should be at room temperature for easier mixing in both crust and filling.

Find it online: https://queenrecipe.com/pistachio-tart-recipe/