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Writer's pictureMarisa's Vegan Recipes

Vegan Pistachio Tart

Updated: Dec 20, 2020


This vegan pistachio tart is the perfect dessert for all the family to enjoy! It's creamy and delicious, you can't go wrong with this one!


This tart serves 10 and is pretty easy to make!


I made this recipe for my family when I had them over for dinner. It was a huge success!


It reminded us all of a biscuit we ate years ago, we couldn't put our finger on it so if you try this recipe and can think of it, let us know.


It tastes like a super tasty icecream with a delicious base, making this a ridiculously tasty dessert!


My parents told me I have to make this tart for Christmas they liked it so much.


Pistachios;


People have been eating pistachios since 7000BC


Pistachios are very nutritious; Full of vitamins, protein, fiber and high in antioxidants.

They can aid in weight loss, heart and gut health.

Pistachios may lower cholesterol and blood pressure.


Buckwheat Flour;


The nutritional value of buckwheat is considerably higher than many other grains; high in minerals, protein, fiber, vitamins and antioxidants.

It may improve blood sugar control and heart health.


Please do your own research as there is still more to find out.

To make the base you need buckwheat flour, oats and cocoa powder; blitz together to create a crumb consistency.


I used buckwheat flour because it's healthy but if you don't want to use it you can use extra oats.


Add the dates, butter and golden syrup and process until the mix starts to stick together.


Press the mix into your pie tin as evenly as possible.


Place in the freezer while you make the filling.


To make the filling;


Soak the pistachios in boiling water for 1 hour.


Peel the skin from the pistachios and place them in the bin.


Add all the ingredients to a blender and blitz until smooth.


You can leave some lumps if you would like.


Pour the mix into the base and freeze for 2-3 hours.


You can freeze the tart until it is completely frozen and then defrost it for 30-40 minutes before eating


or


You can freeze it until it is a solid, mousse texture and enjoy it this way. It tastes super great, like a cold melted icecream, but wont hold it's shape completely.


Serve and Enjoy!

I hope you love this as much as we did!


If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!


Marisa

Pistachio Tart - Serves 10


Ingredients

Crust;

1 Cup Buckwheat Flour You can use extra oats instead of buckwheat flour.

1 Cup Oats

¼ Cup Cocoa Powder

6 Large Dates

3 tbsp Coconut Oil - I tried switching this for other ingredients, as it's quite a pricey ingredient, however this recipe does not work without the coconut oil. It is what helps the filling set

3 tbsp Golden Syrup You can use agave nectar or maple syrup instead.


Filling;

1 ½ Cups + More for decorating Pistachios

1 Tin Coconut Milk - Full Fat, Fridge overnight & Only White Cream

½ Cup Milk I used oat milk but any plant based milk will work.

½ Cup Golden Syrup

4 tbsp Coconut Oil - I tried switching this for other ingredients, as it's quite a pricey ingredient, however this recipe does not work without the coconut oil. It is what helps the filling set

2 tsp Vanilla Essence

Chopped Chocolate - To Decorate


Method


Soak 1 ½ cups pistachios in boiling water for 1 hour.


Crust;


Prepare a 9” Pie dish with baking parchment.


Add the flour, oats and cocoa powder into a food processor.


Blitz until you have a crumb consistency.


Add the dates, oil and golden syrup into the food processor.


Blitz until the mix starts to stick together.


Press the mix into the pie dish and up the side as evenly as possible


Place in the freezer while you make the filling.


Filling;


Drain the pistachios and rinse to clean them.


Peel the skin from the pistachios and put it in the bin.


Place all the ingredients in a blender and blend until smooth.


Pour the filling into the crust


Place in the fridge for 2-3 hours.


You can let it freeze completely and defrost it again for 30-40 minutes before eating or freeze it until it is a solid moussy consistency and serve it, this won't hold it’s shape though.


Sprinkle chopped pistachios and chocolate around the edge.


Serve


Enjoy!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!




Check out some of our other recipes;


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Email; 

marisasveganrecipes@hotmail.com

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