Vegan Pistachio Matcha Tart

This vegan pistachio matcha tart is super light and creamy. The pistachio and matcha flavours work so well together on top of a buttery cashew base. ⁣⁣It's also no bake and easy to make!
Prep Time: 35 minutes
Total Time: 35 minutes
5 from 3 votes
flatlay of bright green pistachio tart decorated with pistachios and fresh mint leaves.

This recipe was made in collaboration with Iswari Superfoods, all views are my own. 

THIS TART IS:

  • Smooth and silky
  • Vegan-friendly
  • Light and Creamy
  • Refined sugar-free
  • Great for special occasions
  • Every pistachio lover’s dream
  • Easy to make
  • Hinted with matcha undertones
  •  

 

HOW TO PREPARE THIS RECIPE

(Full recipe and instructions are in the recipe card at the end of this page)

SOAKING THE PISTACHIOS

Pistachios do take a little bit of time and effort to prepare, as they must first be shelled, soaked and peeled for the best results. If you are able to find them skinless then you’ll be able to save on time there but i definitely wouldn’t recommend skipping the soaked step as this makes them softer and easier for your blender to handle.

Place the pistachios in a large bowl and cover them with distilled water. I usually place them in the fridge overnight, but you can also leave them soak for 4-6 hours at room temperature.

Next you’ll want to remove as much of the pistachio skins as possible. To do this, rinse the pistachios with clean water. The water will loosen the skins and they should come off easily using your fingers

PREPARING THE CRUST

For the crust, add the buckwheat and salt to your food processor and blend to a crumb consistency. Add the cashews and blend again until they also break down to a crumb. Add the dates, coconut oil and cashew butter and blend until they form a dough.

Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the dough into the base and sides using a flat bottomed glass. Set aside in the freezer or fridge.

MAKING THE FILLING

For the filling, add all the ingredients to a high speed blender and blitz until smooth and creamy.  Pour the mixture into the tart shell and tap gently on your work surface to knock out any air bubbles. Freeze for 2-3 hours.

Once set remove the cake from the cake tin immediately. Garnish with kiwi, pistachio and fresh mint and serve.

This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as needed.

RECOMMENDED TOOLS TO MAKE THIS NO BAKE TART

no bake matcha tart

SINCE YOU LOVE PISTACHIOS, WHY NOT TRY THESE RECIPES TOO!

flatlay of bright green pistachio tart decorated with pistachios and fresh mint leaves.

Vegan Pistachio Matcha Tart

5 from 3 votes
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This super light and creamy pistachio matcha latte tart is vegan, no bake and easy to make! The pistachio and matcha flavours work so well together on top of a buttery cashew base. ⁣⁣
Prep Time 35 mins
Total Time 35 mins
Servings 9

INGREDIENTS

CRUST

  • 1 ½ cups cashews
  • 1 cup roasted buckwheat
  • 8 medjool dates pitted
  • ¼ cup cashew butter
  • 1 tbsp coconut oil solid
  • ¼ tsp sea salt

FILLING

  • 1 cup pistachios  *soaked, see notes
  • 1 cup chilled canned coconut milk *see notes
  • ¾ cup soya or coconut yoghurt
  • cup pure maple syrup
  • ¼ cup cacao butter
  • 2 tbsp matcha powder
  • ½ tsp vanilla bean paste

OPTIONAL GARNISH

  • 2-3 fresh kiwis chopped
  • pistachios chopped
  • fresh mint leaves

INSTRUCTIONS

  • First soak the pistachios as per the recipe notes.
  • For the crust, add the buckwheat and salt to your food processor and blend to a crumb consistency. Add the cashews and blend again until they also break down to a crumb. Add the dates, coconut oil and cashew butter and blend until they form a dough.
  • Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the dough into the base and sides using a flat bottomed glass. Set aside in the freezer or fridge
  • For the filling, add all the ingredients to a high speed blender and blitz until smooth and creamy.  Pour the mixture into the tart shell and tap gently on your work surface to knock out any air bubbles. Freeze for 2-3 hours.
  • Once set remove the cake from the cake tin immediately. Garnish with kiwi, pistachio and fresh mint and serve.
  • This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as needed.

RECIPE NOTES

* Pistachios: to soak the pistachios, add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 4 hours). Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them
* Coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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3 thoughts on "Vegan Pistachio Matcha Tart"

    1. Yes that’s right, roasted buckwheat. You can swap it out for oats or nuts if you don’t like the taste of it.