Chocolate Pistachio Tart

This Chocolate Pistachio Tart is a vegan dessert made with two of my absolute favorite flavors of all time, dark chocolate and pistachio.

Who doesn’t love that combo? Whenever I’m in Italy, that’s my gelato order. One scoop of dark chocolate and one scoop of pistachio. If I’m in the mood, I might even get a chocolate pistachio milkshake. But let’s go back to the recipe, right? Chocolate Pistachio Tart. Should I say it again? A freaking chocolate pistachio tart!

Plus, it’s vegan and dairy-free. You can say it’s healthier than a normal chocolate tart. Healthy? No. Healthier? Maybe. I’ll take it.

Okay so this tart has an amazingly crispy chocolate shell too! It’s made with oats, almond flour, gluten-free all-purpose flour, coconut oil, agave, cocoa powder, vanilla, and sea salt. Mixed in a food processor and baked until crispy. Then it’s time for the filling.

A mixture of dark chocolate (I used vegan chocolate to make it vegan), coconut milk, agave, coconut oil, cocoa powder, vanilla, and sea salt. Use the sea salt to taste, but I like it decently salty! It’s a smooth and decadent filling that sits on top of the pistachio paste and crust. Not too heavy, but also not so light that it’s melting as soon as you take it out of the fridge.

Ingredient Notes:

• Gluten-Free All-Purpose Flour – I like Cup4Cup, found here!
• Coconut Oil – Can substitute butter if you don’t have coconut oil.
• Agave – Can substitute maple syrup if you don’t have agave.
• Cocoa Powder – This is my favorite brand. The better the quality ingredients, the better your recipe will taste!
• Vanilla Bean Paste – It has little flecks of vanilla in it, and has a slightly stronger taste than vanilla extract. However, you can easily use vanilla extract here, too.
• Pistachio Paste – Could you make your own? Sure. But it’s more time consuming and I’ve found store-bought versions that are excellent. This is a vegan version that is really wonderful. However, if you aren’t vegan or dairy-free, I think this one is a little bit better.
• Dark Chocolate – I like to use Hu Dark Chocolate or Guittard.

Chocolate Pistachio Tart

This Chocolate Pistachio Tart is a vegan dessert made with two of my absolute favorite flavors of all time, dark chocolate and pistachio.

5 from 1 vote

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Cook Time 40 minutes mins

Cooling 3 hours hrs 30 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Dessert

Cuisine Vegan

Servings 1 Tart

Equipment

• 9 or 10 Inch Tart Pan with removable bottom
• Parchment Paper
• Food Processor
• 1 Medium Saucepan
• Whisk

Ingredients

  

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For the Crust:

• 1 ¼ cups oats
• ¾ cup almond flour
• ¼ cup gluten-free all-purpose flour
• 1/3 cup coconut oil
• ¼ cup agave
• 2 tablespoons cocoa powder
• ½ teaspoon vanilla bean paste double the amount if using vanilla extract
• 1 teaspoon sea salt

For the Filling:

• ¾ cup pistachio paste
• 6 oz. dark chocolate
• 1 13.5 oz. can coconut milk *Must use a can since it has thick cream on top, not a bottle of coconut milk, which is thinner. Filling will not thicken/set properly.
• 1/3 cup coconut oil
• ¼ cup cocoa powder
• 1/3 cup agave
• 1 teaspoon vanilla bean paste double the amount if using vanilla extract
• Sea salt to taste
• ¼ cup roughly chopped pistachios

Instructions

 

For the Crust:

• Adjust rack to middle position and preheat oven to 350°F.
• Prepare a 9 or 10 inch tart pan with a removable base. Cut out parchment paper to fit the bottom of the pan and place it inside. I like to spray the bottom with cooking spray and place the parchment on top so it sticks.
• Place all ingredients for the crust into the bowl of a food processor. Run until uniformly combined and sticky, scraping the sides and bottom if necessary. You will still see oat flecks in the mixture.
• Press mixture evenly into the tart pan on the bottom and up the sides.
• Bake for 18-20 min, until lightly golden. Let cool completely before adding any filling.

For the Filling:

• Spread the pistachio paste evenly onto the bottom of the tart. Place into the refrigerator while the chocolate filling is made.
• In a medium-sized saucepan, combine the coconut milk and coconut oil and set over medium-high heat, whisking to combine evenly. Bring to a simmer, then turn off the heat and add the dark chocolate, cocoa powder, agave, and vanilla bean paste. Let sit for 2 minutes, undisturbed, then whisk to combine until smooth. Season with sea salt, to taste (I like it decently salty).
• Pour into the tart shell on top of the pistachio paste. Pour anything leftover into ramekins or small bowls and eat with whipped cream, if desired.
• Let tart chill for at least 3 hours in the refrigerator before topping with pistachios. Sprinkle with pistachios in any pattern you’d like (you can make a ring around the outer edge, cover the entire surface with pistachios, etc.).
• Remove from tart pan, cut into slices and serve.

Notes

Tart can be stored in the refrigerator, covered in plastic wrap, for up to 1 week.

Tart can be stored in the freezer, covered in plastic wrap, for up to 2 months.

Keyword Dairy free, easy, gluten free, vegan

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