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Pistachio Tart with Creamy Pistachio Paste

Decadent Pistachio Tart with Creamy Pistachio Paste Delight

This Vegan Pistachio Tart with Creamy Pistachio Paste is a stunning and easy dessert that captivates with its rich flavors and beautiful green hue.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shell
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if preferred.
  • 1/2 cup Vegan Butter Or swap with coconut oil for a different taste.
  • 1/4 cup Sugar Consider using coconut sugar for a healthier option.
For the Creamy Filling
  • 1 cup Pistachio Paste Homemade paste will elevate the flavor.
  • 1/2 cup Almond Meal Use finely ground oats instead for a nut-free version.
  • 1/2 cup Unsweetened Non-Dairy Milk Any plant-based milk works beautifully.
  • 2 tablespoons Cornstarch Arrowroot powder can serve as a substitute.
  • 1 teaspoon Vanilla Extract Feel free to substitute with almond extract.
Optional Topping
  • 1 ounce Dark Chocolate Use for a luxurious ganache topping.

Equipment

  • food processor
  • Mixing bowl
  • Tart Pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Make Pistachio Paste: In a food processor, combine shelled pistachios and blend them on high for about 2-3 minutes until a smooth paste forms.
  2. Prepare Tart Shell: In a mixing bowl, combine all-purpose flour, sugar, and vegan butter, mixing until the mixture resembles coarse crumbs.
  3. Bake Tart Shell: Preheat your oven to 350°F (175°C) and place the tart shell in the oven to bake for 15-20 minutes or until golden brown.
  4. Prepare Frangipane: In the food processor, add almond meal, pistachio paste, sugar, and a splash of non-dairy milk. Blend until smooth.
  5. Make Pastry Cream: Heat non-dairy milk over medium heat. In a separate bowl, whisk together cornstarch and sugar. Gradually combine with warm milk, stirring until thick.
  6. Assemble Tart: Pour the frangipane mixture into the tart shell and bake for about 25 minutes, or until filling is set.
  7. Add Pastry Cream: Spread the chilled pastry cream over the cooled tart and drizzle with melted dark chocolate if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 5mgIron: 8mg

Notes

For the best taste, make your own pistachio paste using roasted, unsalted pistachios.

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