Description
A decadent and healthy no-bake pistachio tart made with a crunchy buckwheat and oat crust, naturally sweetened with dates and maple syrup. The creamy pistachio filling is rich and smooth, enhanced with coconut milk and almond extract, and beautifully garnished with chopped pistachios, dark chocolate, and delicate dried rose petals. Perfect as a gluten-free, vegan dessert that requires no baking, just some chilling time.
Ingredients
Scale
Crust
- 1 cup roasted buckwheat
- 1 cup oat flakes (use gluten-free oats for a gluten-free option)
- ¼ cup cacao powder
- ¼ teaspoon Himalayan pink salt
- 6 medjool dates, pitted
- 3 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
Filling
- 1 ½ cups pistachios (shells removed, soaked and peeled)
- 1 400ml can chilled coconut milk (use only the thick cream from the top)
- ½ cup vanilla soy yoghurt
- ½ cup maple syrup
- 4 tablespoons solid coconut oil
- 1 teaspoon almond extract
Garnish
- ¼ cup chopped pistachios
- ¼ cup chopped dark chocolate
- ¼ cup dried rose petals
Instructions
- Soak Pistachios: Place pistachios in a large bowl, cover with water, and refrigerate overnight or for at least 6 hours to soften and prepare for peeling.
- Peel Pistachios: Rinse the soaked pistachios under clean water and use your fingers to remove as many skins as possible, which should easily come off due to soaking.
- Prepare Crust Base: Combine roasted buckwheat, oat flakes, Himalayan pink salt, and cacao powder in a food processor. Process until the mixture turns into a light crumbly texture.
- Form Crust Dough: Add the dates, coconut oil, and maple syrup to the processor with the crumb mixture. Process until the ingredients start to clump together like dough. If the dough doesn’t hold when pressed, add 1-2 teaspoons of water gradually and blend again until it sticks.
- Shape the Crust: Line the base of a 9-inch springform cake pan with parchment paper. Press the dough evenly into the bottom and push up along the sides to form the crust walls. Use a spatula or flat glass bottom to smooth the surface.
- Trim the Crust: Neaten the edges around the rim by trimming the excess dough for an even crust. Place the crust in the freezer while preparing the filling.
- Prepare Filling: Add soaked and peeled pistachios, thick coconut milk cream, vanilla soy yoghurt, maple syrup, solid coconut oil, and almond extract into a high-speed blender. Blend until completely smooth and creamy without lumps.
- Assemble Tart: Pour the smooth filling onto the chilled crust in the springform pan. Tap the pan gently on your work surface to release any trapped air bubbles.
- Freeze Tart: Place the tart in the freezer and allow it to set solid for 2 to 3 hours.
- Remove Tart from Pan: Once frozen, carefully take the tart out of the springform tin while still frozen to maintain its shape.
- Decorate: Garnish the top and edges with chopped pistachios, chopped dark chocolate, and dried rose petals for a stunning presentation.
- Defrost Before Serving: Let the tart sit at room temperature for 30 to 40 minutes before serving to soften slightly yet remain firm.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices and defrost as needed.
Notes
- Use the thick cream from the top of chilled coconut milk for the best texture in the filling.
- Soaking and peeling pistachios reduces bitterness and improves creaminess in the filling.
- This recipe is naturally gluten-free if you use gluten-free oats and buckwheat.
- The tart is vegan, refined sugar-free, and dairy-free, making it suitable for various dietary needs.
- Allowing the tart to defrost slightly before serving improves flavor and texture.
- Store the tart properly to maintain freshness and prevent the crust from becoming soggy.
