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.
Equipment
- 9 or 10 Inch Tart Pan with removable bottom
- Parchment Paper
- 1 Medium Saucepan
Ingredients
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.
Tried this recipe?Let us know how it was!