Description
This indulgent No-Bake Chocolate Tart with Pistachio Paste combines a rich, nutty base with smooth pistachio cream and luscious dark chocolate ganache. Perfectly balanced with natural sweetness and a creamy texture, this elegant dessert requires no baking and is ideal for special occasions or anytime you crave a decadent treat.
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 Chocolate 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
Instructions
- Prepare the pistachios: Soak the shelled pistachios in a bowl of water for 4 hours, or use a quick-soak method by immersing them in boiled water for 30 minutes to an hour. Rinse well with clean water and peel off as much of the skins as possible by rubbing them gently with your fingers. This will ensure a smooth, vibrant paste. Line the base of a 9-inch tart tin with parchment paper and set aside.
- Make the tart base: Place the pecans (or chosen nuts), cacao powder, and sea salt in a food processor. Pulse until the mixture turns into fine crumbs. Add maple syrup and blend again until the mix holds together like dough when pressed between your fingers. If it’s too dry and crumbly, add 1 tablespoon of maple syrup or water at a time and blend again until the right consistency is achieved. Press this dough firmly along the bottom and up the sides of the tart tin using your fingers, then compact it further with a spoon or spatula. Freeze the base for 30 minutes to firm up.
- Prepare the pistachio paste: Drain the soaked pistachios and add them to a high-speed blender or food processor with the maple syrup, vanilla bean paste, and matcha powder if using. Blend for 5 to 10 minutes, pausing intermittently to scrape down the sides, until the mixture becomes a very smooth, creamy paste. Spread this evenly over the chilled tart base with an offset spatula. Refrigerate the tart while you prepare the ganache.
- Make the chocolate ganache: Pour the coconut milk into a saucepan and gently heat until just simmering—avoid boiling. Place the finely chopped dark chocolate in a heatproof bowl and pour the hot coconut milk over it. Let it sit, uncovered, for 5 minutes to allow the chocolate to melt, then stir gently until smooth. If needed, use a double boiler to ensure the ganache is perfectly melted and silky. Blend in the maple syrup and sea salt. Pour the ganache over the pistachio layer, gently tapping the tart on the counter to release any trapped air bubbles and smoothing the top with a spatula if needed. Chill the tart in the refrigerator for at least 4 hours or ideally overnight to set completely.
- Garnish and serve: Carefully remove the tart from the tin and place it on a serving plate. Evenly sprinkle the chopped pistachios around the outer edges of the tart for a beautiful finish.
- Storage: Store the tart in a sealed container or cover with plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Notes
- Soaking the pistachios and peeling their skins ensures a smoother and greener pistachio paste, enhancing texture and color.
- If the base mixture does not hold well, add more maple syrup or a splash of water gradually to achieve a dough-like consistency.
- The matcha powder in the pistachio paste is optional and provides a lovely green color without altering the flavor significantly.
- Use high-quality vegan dark chocolate for the best flavor and a creamy ganache.
- Chilled full-fat coconut milk or coconut cream is essential for a luscious ganache texture.
- The tart requires refrigeration and is best enjoyed well-chilled.
