Vegan White Chocolate Pistachio Tart
A visually stunning and delicious vegan tart featuring creamy white chocolate and crunchy pistachios, perfect for any occasion.
Ingredients
For the crust
- 1 ½ cups almond flour Great for creating a nutty, gluten-free crust.
- ¼ cup coconut oil, melted Adds healthy fat and richness.
- ¼ cup maple syrup Provides natural sweetness and depth of flavor.
- ½ teaspoon vanilla extract Enhances sweetness with a warm note.
For the filling
- 1 cup vegan white chocolate, chopped The star ingredient that adds creaminess.
- ½ cup coconut milk Ensures a smooth, luscious filling.
- ½ cup pistachios, chopped Gives a nutty crunch and flavor.
- ¼ teaspoon salt Balances the sweetness.
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- Measure out the almond flour, melted coconut oil, maple syrup, and vanilla extract.
- Prepare the vegan white chocolate and coconut milk, and chop the pistachios.
Making the Crust
- Combine the almond flour, melted coconut oil, maple syrup, and vanilla extract in a mixing bowl.
- Mix well until evenly combined. The texture should be slightly crumbly yet hold together when pressed.
- Press the mixture into a tart pan, ensuring an even layer on the bottom and up the sides.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the crust for about 15 minutes until lightly golden. Allow it to cool.
Filling Preparation
- In a saucepan, warm the coconut milk over low heat, stirring occasionally.
- Add the chopped vegan white chocolate and stir until fully melted and combined.
- Mix in the chopped pistachios and salt until well combined.
Assembly
- Pour the filling into the cooled tart crust and smooth out the top.
- Chill in the refrigerator for at least 2 hours.
- Slice the tart into wedges and serve chilled.
Notes
Store in an airtight container in the refrigerator. Can be frozen for up to a month. Serve with coconut whipped cream or fresh fruits.