Dairy-Free Pistachio Tart

Indulge in the creamy, nutty goodness of this Dairy-Free Pistachio Tart, a stunning dessert that’s as beautiful as it is delicious. Made with a golden almond-pistachio crust and filled with a luscious, velvety pistachio cream, this tart is entirely free of dairy yet brimming with rich, satisfying flavors. The secret to its silky consistency lies in the clever use of coconut cream and agar-agar, a plant-based gelling agent, making it a perfect treat for vegans and those with dairy sensitivities. Sweetened naturally with maple syrup and infused with a touch of vanilla and zesty lemon juice for balance, this tart is light, refined, and irresistibly smooth. Ideal for special occasions or an elevated weeknight dessert, serve it chilled with a sprinkle of chopped pistachios for a delightful crunch and a pop of color. With just 30 minutes of prep and a bit of patience while it sets, this no-fuss, eye-catching tart is sure to impress!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Raw almonds
• 1.25 cups Raw pistachios
• 0.5 cup Coconut oil
• 0.5 cup Maple syrup
• 1 cup Coconut cream
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 teaspoon Agar-agar powder
• 1 tablespoon Lemon juice
• 0.5 cup Water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, pulse together the raw almonds and 1 cup of the raw pistachios until they are finely ground.

Step 3

Add 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and a pinch of salt to the nut mixture, then pulse until well mixed.

Step 4

Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Make sure it's packed tightly.

Step 5

Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from oven and let it cool completely.

Step 6

In the cleaned food processor, combine the remaining 1/4 cup of raw pistachios, coconut cream, remaining 1/4 cup of maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until completely smooth.

Step 7

In a small saucepan, combine the water and agar-agar powder. Bring to a simmer over medium heat, stirring constantly, until the agar-agar is completely dissolved.

Step 8

Pour the agar-agar mixture into the pistachio blend in the food processor and blend again until fully combined.

Step 9

Pour the pistachio cream into the cooled crust, spreading it evenly with a spatula.

Step 10

Refrigerate the tart for at least 3 hours, or until the filling is set.

Step 11

Before serving, optionally garnish with chopped pistachios or your favorite dairy-free whipped topping.

Step 12

Slice and enjoy your dairy-free pistachio tart!

Nutrition Facts

Serving size	(1021.1g)

Amount per serving	% Daily Value*
Calories	4603.9

Total Fat 346.0g	0%
Saturated Fat 148.1g	0%
Polyunsaturated Fat 28.3g
Cholesterol 0mg	0%
Sodium 694.8mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 47.8g	0%
Total Sugars 253.6g
Protein 89.4g	0%

Vitamin D 0IU	0%
Calcium 798.0mg	0%
Iron 16.4mg	0%
Potassium 3836.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 7.4%

Carbs: 28.0%