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Dark Chocolate & Pistachio Tart

Name: Dark Chocolate & Pistachio Tart
Ingredients: Base; 1 cup hazelnuts; 1 cup ground almonds; 4 tbsp cacao powder; 1/4 tsp salt; 2.5 tbsp maple syrup; 3 tbsp coconut flour; Pistachio Butter; 1 cup raw unsalted shelled pistachios (soaked in water for 6hr); 2 tbsp maple syrup; 1 tsp vanilla extract; 1 tsp matcha powder; 1 tbsp oat milk or plant milk of choice; Chocolate Filling; 2 cans chilled coconut milk (use only the thick part from the top of the can); 1/2 tsp vanilla extract; 100g vegan dark chocolate; 2 tbsp maple syrup; 1 tbsp cacao powder; Garnish; Chopped unsalted pistachios

Freezer-friendlyQuick & EasyVeganVegetarianCakeDessertsPieNo Bake DessertsFreezer friendlyGluten FreeHealthyDairy-freeHalalBlender

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vegancanteen

830 recipes

Ingredients

Base
1 cup hazelnuts
1 cup ground almonds
4 tbsp cacao powder
1/4 tsp salt
2.5 tbsp maple syrup
3 tbsp coconut flour
Pistachio Butter
1 cup raw unsalted shelled pistachios (soaked in water for 6hr)
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp matcha powder
1 tbsp oat milk or plant milk of choice
Chocolate Filling
2 cans chilled coconut milk (use only the thick part from the top of the can)
1/2 tsp vanilla extract
100g vegan dark chocolate
2 tbsp maple syrup
1 tbsp cacao powder
Garnish
Chopped unsalted pistachios

Preparation

Base
Add hazelnuts to food processor and blitz until they form a fine crumb consistency
Add remaining base ingredients and continue to blitz for another minute until mixture begins to stick together and form a dough
Press the dough mixture into the bottom of the cake tin, using a spatula to pack it down and smooth out the top
Place the base in the fridge whilst you prepare the rest of the recipe
Pistachio Butter
To prepare the pistachios, remove as much of the skin as possible by peeling it away with your fingers. The skin should come off quite easily as a result of pre-soaking them. This step is optional if you don’t mind leaving the skins on
Place all the ingredients for the pistachio cream in a high speed blender and blitz until smooth
Add an even layer of the pistachio butter on top of the tart base and place the tart back in the fridge
Chocolate Filling
Add the coconut milk, vanilla extract, maple syrup and cacao powder to a saucepan and heat up to a simmer
Remove from the heat and add in the chocolate, stirring until completely melted and incorporated into the mixture
Pour the chocolate mixture into the tart base and allow to cool for 10 minutes before placing the tart back in the fridge
Allow the tart to chill and set for approx 4 hours before serving
Garnish
Decorate top of tart with chopped pistachios remove tart from tin and serve
Store in an airtight container in the fridge for up to 5 days or alternatively freeze it in portions and defrost before serving. Enjoy