Description
A rich and creamy Pistachio Tart featuring a crunchy buckwheat and oat crust, a smooth coconut-pistachio filling, and decorated with chopped pistachios, dark chocolate, and dried rose petals. This no-bake dessert is perfect for special occasions and can be stored in the fridge or freezer for convenience.
Ingredients
Scale
Crust
- 1 cup roasted buckwheat
- 1 cup oat flakes (use gluten-free for GF option)
- ¼ teaspoon Himalayan pink salt
- ¼ cup cacao powder
- 6 medjool dates, pitted
- 3 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
Filling
- 1 ½ cups pistachios (shells removed, soaked overnight)
- 1 400ml can chilled coconut milk (use only the thick part from the top)
- ½ cup vanilla soya yoghurt
- ½ cup maple syrup
- 4 tablespoons solid coconut oil
- 1 teaspoon almond extract
Decoration
- ¼ cup chopped pistachios
- ¼ cup chopped dark chocolate
- ¼ cup dried rose petals
Instructions
- Soak Pistachios: Place the pistachios in a large bowl, cover with water, and refrigerate overnight or for at least 6 hours to soften and loosen their skins.
- Remove Skins: Rinse the soaked pistachios thoroughly and peel off as many skins as possible by hand; the soaking will have softened them.
- Prepare Crust Mixture: In a food processor, combine roasted buckwheat, oat flakes, Himalayan pink salt, and cacao powder, pulsing until you achieve a light crumbly texture.
- Form Crust Dough: Add the dates, solid coconut oil, and maple syrup to the food processor. Process until the mixture begins to stick together into a dough. If the dough is too crumbly, add a teaspoon or two of water and blend again until it binds.
- Assemble Crust: Line the base of a 9-inch springform cake tin with parchment paper. Press the dough evenly into the base and up the sides to form the tart crust, smoothing it with a spatula or flat-bottomed glass.
- Trim Crust: Neaten the edges by trimming around the rim to create an even finish. Place the crust into the freezer to firm up while you prepare the filling.
- Blend Filling: Add soaked pistachios, thick coconut milk, vanilla soya yoghurt, maple syrup, solid coconut oil, and almond extract to a high-speed blender. Blitz until smooth and creamy without lumps.
- Fill Tart: Pour the smooth filling over the chilled crust in the springform tin. Tap the tin gently on the work surface to remove any air bubbles, then return to the freezer to set for 2 to 3 hours.
- Unmold Tart: Once fully set and frozen, carefully remove the tart from the springform tin while still frozen to maintain its shape.
- Decorate Tart: Garnish the outer surface of the tart with chopped pistachios, chopped dark chocolate, and dried rose petals for an elegant finish. Allow the tart to defrost at room temperature for 30-40 minutes before serving.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions and defrost as needed.
Notes
- Use gluten-free oat flakes to make the tart gluten-free.
- Only use the thick, creamy part from the top of the chilled coconut milk can for best filling texture.
- Soaking pistachios overnight helps remove skins and results in a smoother filling.
- The tart is best served slightly defrosted after freezing to enhance creaminess and ease of slicing.
- This tart contains no refined sugars and can be adapted for vegan diets.
