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flatlay of sliced pistachio tart.

Creamy Pistachio Tart (Vegan)

4.55 from 35 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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