Description
This No-Bake Chocolate Tart with Pistachio Paste is a rich and decadent dessert combining a nutty chocolate base with a creamy pistachio layer and silky coconut chocolate ganache. Perfectly smooth and naturally sweetened, it offers a delightful matcha-tinted pistachio paste for an elegant touch. Easy to prepare without any baking, this vegan tart is ideal for chocoholics wanting a refined treat with a satisfying crunch and creamy finish.
Ingredients
Scale
Base
- 200 g pecans (or hazelnuts, walnuts, or cashews)
- 70 g cacao powder (raw cacao or unsweetened cocoa powder)
- ½ teaspoon sea salt
- 50 ml pure maple syrup (or agave syrup, plus 1-2 tbsp more if needed)
Pistachio Paste
- 150 g shelled pistachios (raw or roasted and unsalted)
- 50 ml pure maple syrup (or agave syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon matcha powder (optional, for color)
Ganache
- 350 g chilled full-fat canned coconut milk or coconut cream
- 170 g vegan dark chocolate (finely chopped)
- 60 g pure maple syrup (or agave syrup)
- ¼ teaspoon sea salt
Garnish
- 50 g chopped pistachios
Instructions
- Prepare: Soak the shelled pistachios in a bowl of water for 4 hours, or quick-soak them in boiled water for 30 minutes to an hour. Rinse them thoroughly and peel off as much of the skins as possible by hand—they should come off easily if soaked well. Line the base of a 9-inch tart tin with parchment paper and set aside.
- Make the base: In a food processor, combine the pecans, cacao powder, and sea salt and process until you have fine crumbs. Add the maple syrup and blend again until the mixture sticks together like dough between your fingers. If it’s too dry, add extra maple syrup or a little water tablespoon by tablespoon and blend again. Press this mixture firmly into the bottom and sides of the tart tin, compacting it well. Freeze for 30 minutes to firm up.
- Make the pistachio paste: In a high-speed blender or food processor, blend the peeled soaked pistachios with maple syrup, vanilla bean paste, and matcha powder for 5-10 minutes until very smooth. Scrape down the sides frequently to ensure even blending. Once the base is firm, spread the pistachio paste evenly over it using an offset spatula. Refrigerate while preparing the ganache.
- Make the ganache: Heat the chilled coconut milk in a saucepan until it simmers gently—avoid boiling. Place the chopped vegan dark chocolate in a heatproof bowl and pour the hot coconut milk over it. Let sit uncovered for 5 minutes to melt, then stir gently until smooth. If needed, use a double boiler to melt any remaining chocolate. Whisk in maple syrup and sea salt. Pour the ganache over the pistachio layer, tap the tart gently on the counter to release air bubbles, and smooth the surface. Chill for at least 4 hours, preferably overnight, to set.
- Garnish the tart: Carefully remove the tart from the tin and transfer to a serving plate. Sprinkle chopped pistachios around the edges for a decorative finish.
- Storage: Keep refrigerated in a sealed container or cover with plastic wrap for up to 5 days. For longer storage, freeze the tart for up to 3 months and thaw in the fridge overnight before serving.
Notes
- Soaking and peeling the pistachios enhances their flavor and texture, imparting a smooth creamy consistency to the paste.
- If the base mixture doesn’t hold together, add additional syrup or a splash of water to help it bind.
- Using full-fat canned coconut milk ensures a rich ganache texture; avoid light varieties.
- Matcha powder is optional and mainly for adding a natural green color to the pistachio paste layer.
- Ensure the ganache is fully set before slicing for clean portions.
