Go Back
–+ servings
Pistachio Tart

Irresistibly Creamy Vegan Pistachio Tart You’ll Love

This Vegan Pistachio Tart combines a rich cacao crust with a creamy pistachio filling, perfect for vegan and gluten-free diets.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Roasted Buckwheat Use gluten-free oats for a gluten-free option.
  • 1 cup Oat Flakes Ensure oats are marked gluten-free if necessary.
  • 1/2 cup Cacao Powder Unsweetened cocoa powder can be used if cacao is unavailable.
  • 1/4 teaspoon Himalayan Pink Salt
  • 10 pieces Medjool Dates Other soft dates can be used if Medjool is unavailable.
  • 1/4 cup Coconut Oil Solid coconut oil is preferred; can use vegan butter.
  • 1/4 cup Pure Maple Syrup Agave syrup can be used for a similar sweetness.
For the Filling
  • 1 cup Pistachios (Shelled) Other nuts like almonds could be used, but soak as needed.
  • 1 cup Chilled Coconut Milk Use only the thick part.
  • 1 cup Vanilla Soya Yoghurt
  • 1 teaspoon Almond Extract
For Garnish
  • 1/4 cup Chopped Pistachios
  • 1/4 cup Dark Chocolate
  • 1 tablespoon Rose Petals

Equipment

  • Food processor
  • High-Speed Blender
  • 9-Inch Springform Tin

Method
 

Step‑by‑Step Instructions
  1. Begin by soaking the shelled pistachios in water overnight or for 4-6 hours. Rinse and gently remove their skins.
  2. In a food processor, combine roasted buckwheat, oat flakes, salt, and cacao powder; pulse until resembling coarse crumbs. Add the Medjool dates, solid coconut oil, and pure maple syrup, blending until the dough holds together. Press into a lined springform tin and freeze.
  3. Blend the soaked pistachios, chilled coconut milk, vanilla soya yogurt, maple syrup, coconut oil, and almond extract until smooth and creamy, about 2-3 minutes.
  4. Carefully pour the creamy pistachio filling into the crust, spread evenly, and tap to release air bubbles. Freeze for 2-3 hours until set.
  5. Garnish with chopped pistachios, dark chocolate, and rose petals. Allow tart to defrost in the refrigerator for 30-40 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 75mgPotassium: 300mgFiber: 5gSugar: 15gVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

Ensure to soak pistachios for at least 4-6 hours for a silky smooth filling. Customize flavors by experimenting with different nuts or extracts.

Tried this recipe?

Let us know how it was!