Name: No-Bake Chocolate Tart with Pistachio Paste Recipe
Prep time: PT-492343H1M14S
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Vegan
Ingredients: 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); 150 g shelled pistachios (raw or roasted and unsalted, soaked and peeled); 50 ml pure maple syrup (or agave syrup); 2 teaspoons vanilla bean paste (or vanilla extract); 1 teaspoon matcha powder (optional, for color); 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; 50 g chopped pistachios

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Introduction

This no-bake chocolate tart with pistachio paste is a rich and creamy dessert that combines the deep flavor of dark chocolate with the nutty sweetness of pistachios. It’s perfect for anyone looking for an impressive yet easy-to-make treat that requires no oven time.

The image shows a chocolate tart with three clear layers, starting with a dark, crumbly crust around the edge that forms the tart base, a smooth, rich brown chocolate filling that fills the center, and a generous ring of bright green chopped pistachios neatly placed on top near the crust edge. The tart sits on a round white marble board, placed on a white marbled surface. In the background, there are small bowls, one containing a green powder and another one that is white, along with a crumpled white cloth resting on the surface. The overall scene is bright with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
150 g shelled pistachios (raw or roasted and unsalted, see note below)
50 ml pure maple syrup (or agave syrup)
2 teaspoons vanilla bean paste (or vanilla extract)
1 teaspoon matcha powder (optional, for color)
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
50 g chopped pistachios (for garnish)

Instructions

Step 1: Soak the shelled pistachios in a bowl of water for 4 hours, or for a quicker option, soak them in boiled water for 30 minutes to an hour. Rinse with clean water and remove as much of the skins as possible using your fingers. Line the base of a 9″ tart tin with parchment paper and set aside.
Step 2: In a food processor, combine the pecans, cacao powder, and sea salt. Blitz until the mixture forms fine crumbs. Add 50 ml maple syrup and blend again until the mixture sticks together like dough. If it’s too dry, add more maple syrup or water, one tablespoon at a time, blending after each addition. Press the mixture evenly into the bottom and sides of the tart tin, compacting it well. Freeze for 30 minutes until firm.
Step 3: In a high-speed blender or food processor, blend the peeled soaked pistachios, 50 ml maple syrup, vanilla paste, and matcha powder until very smooth (approximately 5-10 minutes), scraping down the sides as needed. Spread this pistachio paste evenly over the chilled tart base. Refrigerate while preparing the ganache.
Step 4: Heat the coconut milk in a saucepan until it reaches a simmer, being careful not to boil. Place chopped chocolate in a heatproof bowl and pour the hot coconut milk over it. Let sit for 5 minutes, then stir until smooth. If needed, use a double boiler to melt completely. Whisk in 60 g maple syrup and sea salt. Pour the ganache over the pistachio layer in the tart shell. Tap the tart gently on the counter to remove air bubbles and smooth the surface. Chill for at least 4 hours or overnight.
Step 5: Remove the tart carefully from the tin and transfer it to a serving plate. Sprinkle the chopped pistachios around the edges for garnish.

Tips & Variations

For easier peeling, soak pistachios well and rub gently between your fingers to remove skins.
Substitute pecans with walnuts or cashews in the base for a different nutty flavor.
Add a pinch of chili powder or cinnamon to the ganache for a subtle spicy twist.
If you don’t have matcha powder, omit it; the tart will still taste delicious and have a classic look.

Storage

Store the tart in the refrigerator in a sealed container or covered tightly with plastic wrap for up to 5 days. It also freezes well for up to 3 months; defrost overnight in the fridge before serving.

How to Serve

A tart with three visible layers is shown on a white marble textured surface; the bottom layer is a dark brown, crumbly crust, the middle layer is a smooth light green filling, and the top layer is a thick, glossy chocolate ganache. Around the edge of the tart, finely chopped green nuts are placed in a ring, adding texture and color contrast. A slice is being lifted by a spatula, revealing the clean, even layers and the texture of the crust and filling. The tart is sliced into multiple pieces, all neatly cut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw for the paste?

Yes, roasted and unsalted pistachios can be used. They’ll add a slightly deeper, roasted flavor but ensure they are unsalted to avoid altering the taste.

Is it possible to make this tart without a food processor?

A food processor is recommended for the best texture, especially for the base and the pistachio paste. However, you can try finely chopping nuts by hand and using a blender for the paste if necessary, though the texture may be less smooth.