Description

This Pistachio Tart is a decadent yet wholesome dessert featuring a crunchy buckwheat and oat crust infused with cacao, topped with a creamy pistachio filling made from soaked pistachios and coconut milk. Garnished with chopped pistachios, dark chocolate, and delicate rose petals, it is a no-bake tart that’s perfect for special occasions or anytime you crave a luscious treat with a nutty twist.

Ingredients

Scale

Crust

1 cup roasted buckwheat
1 cup oat flakes (use gluten-free for GF 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 overnight)
1 400ml can chilled coconut milk (use only the thick cream on 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

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Instructions

Soak the pistachios: Place the shelled pistachios in a large bowl, cover with water, and refrigerate overnight or for at least 6 hours to soften and loosen the skins.
Remove pistachio skins: Rinse soaked pistachios with clean water and use your fingers to peel off as many skins as possible—they should come off easily.
Prepare the crust mixture: In a food processor, combine roasted buckwheat, oat flakes, cacao powder, and Himalayan pink salt. Pulse until you achieve a light crumb consistency.
Add binding ingredients: Add medjool dates, solid coconut oil, and maple syrup to the food processor and blend until the mixture sticks together forming a dough. If it’s not cohesive, add 1-2 teaspoons of water and blend again.
Form the crust: Line a 9-inch springform cake tin base with parchment paper. Press the crust dough firmly into the base and slightly up the sides, smoothing the surface with a spatula or flat glass bottom.
Trim crust edges and chill: Even out the rim of the crust with a knife or spatula, then place the crust in the freezer to firm up while preparing the filling.
Make the filling: Add soaked and peeled pistachios, thick coconut cream, vanilla soy yoghurt, maple syrup, solid coconut oil, and almond extract into a high-speed blender. Blend until perfectly smooth and creamy without any lumps.
Assemble the tart: Pour the creamy filling over the chilled crust, gently tap the tin against your work surface to release air bubbles, then freeze the tart for 2-3 hours to set fully.
Remove from tin: Once set and still frozen, carefully release the tart from the springform tin to maintain its shape.
Decorate and serve: Garnish the top edges of the tart with chopped pistachios, chopped dark chocolate, and dried rose petals. Allow the tart to defrost at room temperature for 30-40 minutes before serving.
Storage: Store any leftover tart in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze individual sections and thaw as needed.

Notes

Use gluten-free oat flakes to make this tart gluten-free.
For best results, use the thick cream from chilled coconut milk, which separates naturally after refrigerating.
Removing pistachio skins improves the texture and color of the filling.
This tart is no-bake and requires freezing time to set properly.
Allow defrosting before serving so the texture is soft and creamy.
Store leftovers refrigerated or frozen to maintain freshness.

Prep Time: 20 minutes plus overnight soaking
Cook Time: 0 minutes (no-bake)
Category: Dessert
Method: No-Cook
Cuisine: Vegetarian