Description

This no-bake chocolate tart with pistachio paste is a decadent, vegan-friendly dessert that combines a rich nutty crust, smooth pistachio paste layer, and luscious coconut-chocolate ganache. Perfectly creamy and naturally sweetened with maple syrup, this elegant tart is simplified by eliminating baking and emphasizes fresh, wholesome ingredients like pecans, pistachios, cacao, and coconut milk.

Ingredients

Scale

For the Tart Base

200 g pecans (or hazelnuts, walnuts, or cashews)
70 g cacao powder (raw cacao or unsweetened cocoa powder)
½ teaspoon sea salt
50 ml pure maple syrup (or agave syrup, plus 1-2 tbsp more if needed)

For the Pistachio Paste

150 g shelled pistachios (raw or roasted and unsalted, see note 1)
50 ml pure maple syrup (or agave syrup)
2 teaspoons vanilla bean paste (or vanilla extract)
1 teaspoon matcha powder (optional, for color)

For the Ganache

350 g chilled full-fat canned coconut milk or coconut cream
170 g vegan dark chocolate (finely chopped)
60 g pure maple syrup (or agave syrup)
¼ teaspoon sea salt

For Garnish

50 g chopped pistachios

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Instructions

Prepare: Soak the shelled pistachios in a bowl of water for 4 hours or quick-soak them in boiled water for 30 minutes to an hour. Rinse with clean water and remove as much skin as possible by rubbing them gently. Line the base of a 9-inch tart tin with parchment paper and set aside.
Make the Base: In a food processor, combine pecans, cacao powder, and sea salt. Blitz until the mixture achieves a fine crumb texture. Add maple syrup and blend again until the mixture sticks together like dough. If too dry, add maple syrup or water one tablespoon at a time until it binds well. Press the dough firmly into the bottom and sides of the tart tin using fingers and a spoon or spatula to compact it evenly. Freeze for 30 minutes until firm.
Make the Pistachio Paste: Drain and peel the soaked pistachios, then place them in a high-speed blender or food processor with maple syrup, vanilla bean paste, and optional matcha powder. Blend for 5-10 minutes until thoroughly smooth, scraping the sides every minute. Check that the tart base is solid, then spread the pistachio paste evenly over the crust using an offset spatula. Refrigerate while preparing the ganache.
Make the Ganache: Gently heat the coconut milk in a saucepan until it simmers, avoiding boiling. Place the chopped vegan dark chocolate in a heat-resistant bowl and pour the hot coconut milk over it. Let it sit for 5 minutes to melt, then stir until smooth. If needed, use a double boiler for gentle heating to fully melt the chocolate. Whisk in the maple syrup and sea salt. Pour the ganache over the pistachio layer in the tart shell. Lightly tap the tart on the counter to release air bubbles and smooth the surface with a spatula. Chill the tart for at least 4 hours or preferably overnight.
Garnish the Tart: Carefully remove the tart from the tin and place it on a serving plate. Sprinkle chopped pistachios around the edges for a beautiful finish.
Storage: Store the tart covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw overnight in the fridge before serving.

Notes

Soaking and peeling the pistachios is important to achieve a smooth paste and improved color. The skins come off easily when soaked properly.
This tart is vegan and gluten-free, and relies on natural sweetness from maple syrup, but you can adjust sweetness to taste.
The optional matcha powder adds a lovely green hue to the pistachio paste but can be omitted without impacting flavor.
Using chilled full-fat canned coconut milk or coconut cream is essential to get the right consistency for the ganache.
For different nuts in the base, feel free to substitute pecans with walnuts, hazelnuts, or cashews according to your preference.