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–+ servings
Chocolate Tart with Pistachio Paste

Decadent Chocolate Tart with Pistachio Paste You'll Love

This No-Bake Chocolate Tart with Pistachio Paste is a delightful gluten-free and vegan dessert that impresses with rich flavors and effortless preparation.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Pecans Easily substitute with hazelnuts, walnuts, or cashews
  • 1/4 cup Cacao Powder Raw cacao or unsweetened cocoa powder works well
  • 1/4 teaspoon Sea Salt
  • 1/4 cup Maple Syrup Agave syrup can be used as a suitable alternative
For the Pistachio Layer
  • 1 cup Shelled Pistachios Use raw or roasted, unsalted pistachios for best taste
  • 1 tablespoon Vanilla Bean Paste Can swap for vanilla extract if needed
  • 1 teaspoon Matcha Powder Optional
For the Ganache
  • 1 cup Coconut Milk Use the thick cream from chilled cans
  • 8 ounces Vegan Dark Chocolate Finely chop for easier melting
  • 2 tablespoons Additional Maple Syrup Agave syrup is an acceptable substitute
For Garnish
  • 1/4 cup Chopped Pistachios Adds extra nuttiness to every delicious bite!

Equipment

  • Food Processor
  • Saucepan
  • 9-inch Tart Tin

Method
 

Step‑by‑Step Instructions
  1. Soak the shelled pistachios for at least 4 hours or in boiled water for 30-60 minutes. Remove the skins by pinching them.
  2. In a food processor, blend the pecans, cacao powder, and sea salt until finely chopped. Slowly add in the maple syrup until the mixture resembles a sticky dough. Press into a lined 9-inch tart tin and freeze for 30 minutes.
  3. Blend the soaked pistachios with maple syrup, vanilla bean paste, and matcha powder until smooth. Spread this pistachio paste over the chilled tart crust.
  4. Heat the coconut milk in a saucepan until simmering. Pour over the chopped vegan dark chocolate and stir until smooth. Mix in the additional maple syrup and a pinch of sea salt.
  5. Pour the ganache over the pistachio layer, tap gently to release air bubbles, and smooth the surface. Chill in the refrigerator for at least 4 hours or overnight.
  6. Once set, remove the tart from the tin, let it warm up slightly, and sprinkle with chopped pistachios before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 100mgPotassium: 250mgFiber: 4gSugar: 8gCalcium: 50mgIron: 2mg

Notes

Ensure the crust is fully firm before adding the pistachio paste. Refrigerate overnight for richer texture. Use high-quality chocolate for best flavor.

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