Description
This luxurious pistachio tart brings Mediterranean elegance to your dessert table with its rich, nutty filling and delicate pastry crust. Silky pistachio cream nestled in a buttery shell promises a refined sweet experience that will transport you to sun-drenched Italian kitchens.
Ingredients
Scale
Main Ingredients:
Crust:
- 1 cup (170 g / 6 oz) roasted buckwheat
- 1 cup (90 g / 3.2 oz) oat flakes
- 6 medjool dates, pitted
- 3 tablespoons (44.5 g / 1.6 oz) coconut oil, solid
- 3 tablespoons (44.5 ml / 1.5 fl oz) pure maple syrup
Dry and Flavor Enhancers:
- ¼ cup (21.5 g / 0.76 oz) cacao powder
- ¼ teaspoon (1.25 g) Himalayan pink salt
Filling Ingredients:
- 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
- ½ cup (118 ml / 4 fl oz) maple syrup
- 4 tablespoons (60 g / 2.1 oz) coconut oil, solid
- 1 teaspoon (5 ml / 0.17 fl oz) almond extract
Garnish:
- ¼ cup (30 g / 1.1 oz) chopped pistachios
- ¼ cup (45 g / 1.6 oz) chopped dark chocolate
- ¼
Instructions
- Submerge whole pistachios in cold water within a spacious container, allowing them to rest in the refrigerator overnight to soften and hydrate.
- Gently massage the soaked pistachios to release and discard their outer skins, revealing clean, pale green nuts.
- Pulse roasted buckwheat, oat flakes, cacao powder, and salt in a food processor until achieving a fine, uniform texture.
- Incorporate medjool dates, coconut oil, and maple syrup into the dry mixture, processing until the ingredients transform into a cohesive, slightly sticky dough.
- Adjust the dough’s consistency by adding minimal water if the mixture appears too crumbly, ensuring it compacts when pressed.
- Prepare a 9-inch springform pan by lining the bottom with parchment paper, then carefully press the dough evenly across the base and sides.
- Smooth the crust’s surface using a spatula, trimming excess edges for a polished appearance, then transfer to the freezer for rapid chilling.
- Blend the softened pistachios with thick coconut milk solids, vanilla soya yogurt, maple syrup, coconut oil, and almond extract until achieving a silky, uniform filling.
- Transfer the creamy filling into the chilled crust, gently tapping the pan to eliminate potential air pockets.
- Freeze the tart for approximately 2-3 hours, allowing it to solidify completely.
- Delicately release the tart from the springform pan while still frozen, maintaining its structured shape.
- Embellish the surface with a decorative sprinkle of chopped pistachios, dark chocolate shavings, and delicate dried rose petals.
- Allow the tart to gradually thaw at room temperature for 30-40 minutes before serving, ensuring a perfect creamy consistency.
Notes
- Preserve the tart’s delicate texture by freezing immediately after filling to prevent crystallization.
- Keep extra toppings nearby for last-minute decorative touches that elevate the dessert’s visual appeal.
- Store leftover slices in an airtight container within the freezer for up to two weeks, maintaining maximum flavor and consistency.
- Prep Time: 6 hours 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg