Creamy Pistachio Tart (vegan)

Easy to make vegan creamy pistachio tart with a cacao crust. It's light, creamy and aromatic. Vegan and dairy free with gluten-free option, this is one of the most popular recipes on the readers on the blog!
Prep Time: 20 minutes
Cook Time: 2 hours
Soaking time: 6 hours
4.5 from 26 votes
flatlay of sliced pistachio tart.
 

BEST EVER PISTACHIO TART

This has got to be my favourite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it’s sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It’s light, creamy, aromatic and indulgent, all at the same time.
 

This recipe is great for anyone who’d like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.

 

HOW TO MAKE THIS CREAMY PISTACHIO TART

PREPARE 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

Creamy Pistachio Tart

MAKE THE CRUST

For the crust, add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency. Next add in the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency.

Press the dough into the base of cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out. Trim around the rim of the crust to make it as even as possible and set the base aside in the freezer.

MAKE THE FILLING

Add all of the filling ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps. Next pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.

Place the tart into the freezer to set for about 2-3 hours, or until completely set. Once set, carefully remove the tart from the springform tin whilst still frozen.

GARNISH IT

Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.

This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.

Creamy pistachio tart
 

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Light and Creamy
  • Great for special occasions
  • Great for pistachio lovers
  • Easy to make
  • Egg-free
  • Dairy-free
  • Cashew-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
 
 
 

HERE ARE SOME OTHER RECIPES THAT I THINK YOU’LL LOVE

 
 

flatlay of sliced pistachio tart.

Creamy Pistachio Tart (Vegan)

4.5 from 26 votes
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This has got to be my favourite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it's sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It's light, creamy, aromatic and indulgent, all at the same time.
This recipe is great for anyone who'd like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.
Prep Time 20 mins
Cook Time 2 hrs
Soaking time 6 hrs
Servings 10

INGREDIENTS

CRUST

  • 1 cup roasted buckwheat
  • 1 cup oat flakes use GF for gluten-free option
  • ¼ cup cacao powder
  • ¼ tsp Himalayan pink salt
  • 6 medjool dates pitted
  • 3 tbsp coconut oil solid
  • 3 tbsp maple syrup

FILLING

  • 1 ½ cups pistachios shells removed
  • 1 400ml can chilled coconut milk use only the thick part from the top of the can
  • ½ cup vanilla soya yoghurt
  • ½ cup maple syrup
  • 4 tbsp coconut oil solid
  • 1 tsp almond extract
  • ¼ cup chopped pistachios for garnish
  • ¼ cup chopped dark chocolate for garnish
  • ¼ cup dried rose petals for garnish

INSTRUCTIONS

  • To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 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
  • For the crust, add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.
  • Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency. If the dough isn't holding together when you press it between your fingers, add a teaspoon or two of water and blend until it sticks.
  • Line the base of a 9" springform cake tin with parchment paper. Press the dough into the base and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.
  • Trim around the rim of the crust to make it as even as possible.
  • Set the base aside in the freezer.
  • Add all of the filling ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.
  • Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.
  • Place the tart into the freezer to set for about 2-3 hours.
  • Once set, carefully remove the tart from the springform tin whilst still frozen.
  • Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.
  • This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.
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30 thoughts on "Creamy Pistachio Tart (vegan)"

  1. Hi Christina

    I`d love to try this recipe. Do you have any experience with using roasted&salted pistaccios? I cant find any natural/pure pistaccio in the supermarkets here.

    Thanks :))
    Sydne

    1. Hi Sydne,

      Roasted pistachios will work fine, you can just soak them as you would raw pistachios, just make sure they are unsalted.

    1. Hi Geraldine,

      Any water is fine as long as you’re happy to drink it as is, as it’s not being cooked.

  2. The recipe says to place the tart in the freezer. My freezer is very small so I was wondering if the tart can be placed in the fridge and if yes for how long? Many thanks

    1. Hey!

      Yes it will set in the fridge, I’d leave it overnight (at least). You will also have to be super careful removing it from the tin, as its much easier to do that when frozen to prevent it breaking. So make sure you cut all around the edges to loosen the crust before attempting to remove the cake tin!

    1. For the base you can substitute nut butter or water, just add water little by little if you are using it. For the filling, it helps the mixture to set, so you could replace it with cacao butter (this will alter the taste slightly) or omit it if you don’t mind the tart being a little less stable.

  3. What exactly is roasted buckwheat? You just take regular (or green?) buckwheat and roast them on the pan (that will not be raw then)? Or do you need them to sprout? Or dehydrate? I am confused….

    1. Hi Anda,

      Yes exactly, you can toast buckwheat in the pan or you might be able to buy it ready toasted which is how I buy it most of the time. The buckwheat can also be interchanged for oats or nuts of your choice to make the base

        1. Hi Therese,

          Absolutely, buckwheat groats are what’s used in the recipe. You can also substitute them with oats or nuts of your choice – just watch the consistency and add more or less depending.

      1. 5 stars
        It’s in the freezer as we speak and I cannot wait to dig in! So fun to make too.
        Everyone needs to try this recipe!! I hope you don’t mind if we freely translate this recipe to share on the blog (of course I will link to the original URL with credits)?

      1. Hi Christina,

        I’d love to give this a go but this coconut milk volume still seems a bit vague to me. In your experience how much of a can would you expect to use; 1/2, 1/4, 1/3?

        1. Hi John,

          It’s a 400ml can, using just the thick coconut cream and not the water. If you place a 400ml can in the fridge overnight, the water will separate leaving the thick coconut cream on top. You only want use the thick part for the recipe, not the water from the bottom of the can. Hope this makes sense.

  4. Hi,

    I was wondering if i could substitute the vanilla soya milk for oats or almold milk, since i don’t have any handy right now?

    1. Yes absolutely 🙂 You can add a teaspoon of vanilla extract if you have it handy, but it will be fine without it too

  5. hi, I was wondering what you could use instead of buckwheat? I have none on hand and where I live is on lockdown currently. I was also wondering how stable the tart is after thawing? Its still holds its shape well? Yours looks beautiful

    1. Hi Sarah, thank you so much. You can use oats or nuts in place of the buckwheat, just keep an eye on the consistency of the mixture. I would add the liquids bit by bit so as to keep an eye on the texture (add more or less if needed). The tart holds it’s shape well