Dairy-Free Pistachio Tart
Indulge in the luxurious flavors of this Dairy-Free Pistachio Tart, a showstopping dessert that's as beautiful as it is delicious. Built on a golden almond-pistachio crust, this tart is filled with a silky pistachio cream made from rich coconut cream, maple syrup, and a hint of vanilla. The inclusion of agar-agar ensures the filling sets perfectly while remaining dairy-free and plant-based. With its nutty, slightly sweet profile and creamy texture, this recipe is perfect for impressing guests at gatherings or treating yourself to an elegant, health-conscious dessert. Quick to prepare and requiring only a short bake time, this tart is best served chilled and can be garnished with chopped pistachios or your favorite vegan topping. Whether you're adhering to a dairy-free lifestyle or simply seeking a refined treat, this pistachio tart is sure to be a standout addition to any menu.
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Recipe Information
Ingredients
- 1.5 cups Raw almonds
- 1.25 cups Raw pistachios
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 1 cup Coconut cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Agar-agar powder
- 1 tablespoon Lemon juice
- 0.5 cup Water
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse together the raw almonds and 1 cup of the raw pistachios until they are finely ground.
Add 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and a pinch of salt to the nut mixture, then pulse until well mixed.
Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Make sure it's packed tightly.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from oven and let it cool completely.
In the cleaned food processor, combine the remaining 1/4 cup of raw pistachios, coconut cream, remaining 1/4 cup of maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until completely smooth.
In a small saucepan, combine the water and agar-agar powder. Bring to a simmer over medium heat, stirring constantly, until the agar-agar is completely dissolved.
Pour the agar-agar mixture into the pistachio blend in the food processor and blend again until fully combined.
Pour the pistachio cream into the cooled crust, spreading it evenly with a spatula.
Refrigerate the tart for at least 3 hours, or until the filling is set.
Before serving, optionally garnish with chopped pistachios or your favorite dairy-free whipped topping.
Slice and enjoy your dairy-free pistachio tart!
Nutrition Facts
Calories |
4604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.0 g | 444% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 253.6 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3837 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
