Soak the shelled pistachios in water for about 4 hours or use a quick-soak method by placing them in boiled water for 30 to 60 minutes. Once softened, drain them and rinse under cold water. Gently remove the skins by pinching them off.

In a food processor, combine the pecans or hazelnuts, cacao powder, and sea salt. Blitz until fine and crumbly. Drizzle in the maple syrup and blend until the mixture holds together. Press into a tart tin and freeze for 30 minutes to set.

Transfer the pistachios to a high-speed blender with maple syrup, vanilla bean paste, and matcha powder. Blend on high for 5 to 10 minutes until smooth and creamy.

Spread the pistachio paste over the crust using a spatula and refrigerate while preparing the ganache.

In a medium saucepan, heat the chilled coconut milk over medium heat until simmering. Remove from heat, add the chopped vegan dark chocolate, allow to sit for 5 minutes, then whisk until smooth. Stir in maple syrup and sea salt.

Gently pour the ganache over the pistachio layer and smooth the surface with a spatula. Return to the refrigerator for a minimum of 4 hours or until set.

Once set, remove the tart from the tin, garnish with chopped pistachios, slice, and serve chilled, optionally with fresh fruits.