Description
This Vegan White Chocolate Pistachio Tart is a decadent yet healthy dessert featuring a nutty almond-pistachio crust and a creamy white chocolate pistachio filling. Made with vegan ingredients including coconut milk and vegan yogurt, this tart is perfect for a sophisticated dairy-free treat that impresses with its rich texture and fresh flavors, finished with a garnish of chopped pistachios, melted vegan white chocolate, and mint leaves.
Ingredients
Scale
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
- ½ cup (113 g) canned full-fat coconut milk
- 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
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 carefully remove as much of the skin as possible, as the skin 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-inch tart tin with oil or vegan butter to prevent sticking.
- Make the Crust Dough: Using a food processor, add the soaked pistachios and blitz for about 1 minute to break them down. Then add ground almonds, vegan butter, maple syrup, and sea salt. Blend until the mixture forms a cohesive dough.
- Form the Crust: Press half of the dough into the sides of the prepared tart tin, then press the remaining dough evenly into the base. Use a fork to prick the dough several times to allow airflow during baking.
- Bake the Crust: Place the tart tin in the preheated oven and bake for 12-15 minutes until the crust is slightly browned. Remove from the oven and allow it to cool completely, but leave it in the tin.
- Make the Filling: Melt the vegan white chocolate carefully over a double boiler, stirring occasionally until smooth. Transfer the melted chocolate to a blender along with soaked pistachios, canned full-fat coconut milk, vegan yogurt, vanilla extract, maple syrup, and optional matcha powder. Blend on high for several minutes until the filling is smooth, creamy, and well combined.
- Assemble the Tart: Once the crust is cooled, pour the creamy white chocolate pistachio filling into the crust. Smooth the surface evenly using a spatula.
- Chill to Set: Place the assembled tart in the refrigerator and chill for at least 6 hours, preferably overnight, to allow the filling to firm up.
- Garnish and Serve: When set, garnish the tart with additional melted vegan white chocolate drizzled over the top, chopped raw pistachios scattered evenly, and fresh mint leaves for a vibrant finish. Serve chilled and enjoy your rich, vegan dessert!
Notes
- Soaking pistachios helps soften them and makes them easier to blend for a creamy texture.
- For quicker soaking, use boiled water and soak pistachios for 1 hour instead of 4 hours in cold water.
- Remove as much skin from the pistachios as possible after soaking to enhance texture and color of the tart.
- Full-fat canned coconut milk contributes to the creamy richness of the filling; avoid light coconut milk.
- You can substitute vegan yogurt with soy or coconut-based varieties for best results.
- Matcha powder is optional but adds a beautiful green hue and subtle earthy flavor to the filling.
- Store leftover tart in the refrigerator and consume within 3-4 days for optimal freshness.
