Description
Creamy pistachio tart brings Mediterranean elegance to dessert tables with rich nutty flavors. Silky custard and buttery crust combine for an indulgent experience you’ll savor to the last delightful bite.
Ingredients
Scale
- 1 ½ cups (184.5 g / 6.5 oz) pistachios, shells removed
- 1 can (400 ml / 13.5 fl oz) chilled coconut milk (thick part from top of can)
- ½ cup (122 g / 4.3 oz) vanilla soya yogurt
- 1 cup (170 g / 6 oz) roasted buckwheat
- 1 cup (90 g / 3.2 oz) oat flakes
- 6 medjool dates, pitted
- ½ cup (118 ml / 4 fl oz) maple syrup
- 4 tbsps (60 g / 2.1 oz) coconut oil, solid
- 3 tbsps (44.5 g / 1.6 oz) coconut oil, solid
- 3 tbsps (44.5 ml / 1.5 fl oz) pure maple syrup
- 1 tsp (5 ml / 0.17 fl oz) almond extract
- ¼ cup (21.5 g / 0.76 oz) cacao powder
- ¼ tsp (1.25 g) Himalayan pink salt
- ¼ cup (30 g / 1.1 oz) chopped pistachios
- ¼ cup (45 g / 1.6 oz) chopped dark chocolate
- ¼
Instructions
- Preparation: Soak pistachios overnight in cold water within a refrigerated container, then gently remove outer skins to reveal clean, pale green nuts.
- Crust Creation: Pulse roasted buckwheat, oat flakes, cacao powder, and salt in a food processor until achieving a fine texture. Blend medjool dates, coconut oil, and maple syrup into the mixture, processing until a cohesive dough forms. Adjust consistency with minimal water if needed.
- Pan Setup: Line a 9-inch springform pan with parchment paper, pressing the prepared dough evenly across the base and sides. Smooth the surface and trim excess edges, then quick-chill in the freezer.
- Filling Development: Blend softened pistachios with coconut milk solids, vanilla soya yogurt, maple syrup, coconut oil, and almond extract until achieving a silky, uniform consistency.
- Assembly and Freezing: Pour the creamy filling into the chilled crust, tapping to remove air pockets. Freeze for 2-3 hours until completely solidified.
- Final Touches: Remove the tart from the springform pan while frozen, garnish with chopped pistachios, dark chocolate shavings, and dried rose petals. Thaw at room temperature for 30-40 minutes before serving to achieve perfect creamy texture.
Notes
- Soak Strategically: Cold water overnight softens pistachios, making skin removal easier and improving overall texture.
- Process Precisely: Pulse dry ingredients thoroughly to create a uniform, fine base that ensures consistent crust structure.
- Moisture Management: Add minimal water if dough seems crumbly, guaranteeing perfect binding without compromising consistency.
- Thaw Thoughtfully: Allow 30-40 minutes at room temperature for optimal creamy texture, preventing icy or overly firm dessert experience.
- Prep Time: 6 hours 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg