No-Bake Chocolate Tart with Pistachio Paste Recipe
This No-Bake Chocolate Tart with Pistachio Paste is a decadent vegan dessert that combines a rich nutty crust, a smooth pistachio paste layer, and a luscious coconut chocolate ganache. Perfect for those who love indulgent flavors without turning on the oven, this tart is chilled to achieve its perfect texture and garnished with chopped pistachios for a delightful crunch.
- Prep Time: 20 minutes plus 4 hours soaking time
- Cook Time: 15 minutes (mostly ganache heating time)
- Total Time: 4 hours 35 minutes (includes chilling and soaking)
- Yield: 1 nine-inch tart (serves 8-10) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Base
- 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)
Pistachio Paste
- 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)
Ganache
- 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
Garnish
- 50 g chopped pistachios
Instructions
- Prepare Pistachios: Soak the shelled pistachios in a bowl of water for 4 hours, or quick-soak them in boiled water for 30 minutes to an hour. Rinse them with clean water and gently remove as much of the skins as possible using your fingers. Proper soaking makes skin removal easier. Line the base of a 9″ tart tin with parchment paper and set it aside.
- Make the Base: In a food processor, combine the pecans (or your chosen nut), cacao powder, and sea salt. Blitz until the mixture forms fine crumbs. Add the maple syrup and blend again until the mixture sticks together like dough when pinched. If it doesn’t hold, add maple syrup or water, one tablespoon at a time, blending each time. Press this mixture firmly into the bottom and sides of the tart tin using your fingers and a spoon or spatula. Freeze for 30 minutes until firm.
- Prepare Pistachio Paste: In a high-speed blender or food processor, combine the peeled soaked pistachios, maple syrup, vanilla bean paste, and optional matcha powder. Blend continuously for 5-10 minutes, scraping down the sides regularly to achieve a very smooth paste. Remove the tart base from the freezer, then spread the pistachio paste evenly over the crust using an offset spatula. Refrigerate while making the ganache.
- Make the Ganache: Heat the chilled coconut milk in a saucepan until it reaches a simmer without boiling. Place the finely chopped vegan dark chocolate in a heatproof bowl and pour the hot coconut milk over it. Let it sit uncovered for 5 minutes to melt the chocolate. Stir the mixture until smooth. If needed, warm gently over a double boiler to fully melt any remaining chocolate. Whisk in maple syrup and sea salt. Pour the ganache over the pistachio layer in the tart shell, tapping gently to remove air bubbles and smoothing the surface. Chill for at least 4 hours or preferably overnight.
- Garnish and Serve: Carefully remove the tart from the tin and place it on a serving plate. Sprinkle chopped pistachios around the edges for texture and visual appeal.
- Storage: Store the tart refrigerated in an airtight container or covered with plastic wrap for up to 5 days. It can also be frozen for up to 3 months; defrost overnight in the fridge before serving.
Notes
- To remove the skins from pistachios easily, ensure they are soaked properly as the skins become loose and peel off with minimal effort.
- Use vegan dark chocolate to keep the tart fully plant-based and dairy-free.
- If the base mixture is too dry and crumbly, add liquid gradually to achieve a dough-like consistency that holds together.
- Matcha powder in the pistachio paste is optional and primarily adds a green hue and mild earthiness.
- For quicker preparation, use pre-soaked or roasted pistachios but peeling improves the texture of the pistachio paste.
Keywords: no bake chocolate tart, vegan chocolate tart, pistachio paste dessert, raw chocolate tart, dairy-free dessert, coconut chocolate ganache, healthy chocolate tart, vegan dessert recipe
