This pistachio tart is crispy and has a delicious, melt-in-your-mouth filling. My recipe consists of rolled oats, coconut oil, maple syrup, salt, soaked cashews, and shelled raw pistachios. The tart is very elegant and sophisticated, perfect for a romantic dinner with your spouse, a family dinner party (ideal for making ahead, as it needs to be refrigerated for at least 4 hours), or even a family breakfast.
This pistachio tart is 100% vegan and dairy-free, and it’s also free of refined sugar, relying on maple syrup for natural sweetness. It’s also packed with nutrients, as pistachios and cashews are rich in plant-based protein, fiber, and heart-healthy fats. My recipe is both healthy and delicious.
To make this easy vegan pistachio tart, simply mix the flour, oil, and syrup, then press the dough into a tart pan. Bake until cooked through. While the crust cools, place the soaked pistachios and cashews in a blender with the almond milk and blend until smooth. Then pour the rich green filling into the pastry and refrigerate until firm. It’s easy and simple to prepare, and you don’t need to be a baking expert.
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Why You Will Love This Recipe
- Super easy to prepare: Just mix and pour (no complicated steps required)
- 100% Vegan: It uses only plant-based ingredients. Everyone at the table can enjoy a slice.
- Perfect for busy parents: A healthy and delicious treat that kids will love.
- Ideal for hot summer days: A refreshing and cool treat.
- Perfect to make ahead: You can prep the whole thing the day before your dinner.
- No refined sugar: Only natural maple syrup is used for sweetness.
Ingredients
Yield: 1 Tart (8 Servings)
Crust:
- Oat Flour – 1 1/2 cups
- Coconut Oil – 1/4 cup (melted)
- Maple Syrup – 3 tablespoons
- Salt – 1/4 teaspoon
Filling:
- Shelled Pistachios – 1 1/2 cups (raw, unsalted)
- Raw Cashews – 1 cup (soaked overnight)
- Almond Milk – 1/2 cup (unsweetened)
- Maple Syrup – 1/3 cup
- Vanilla Extract – 1 teaspoon
Delicious Pistachio Tart (Vegan)
Here you'll find the ingredients and easy steps to prepare this beautiful and creamy tart.
Ingredients
- 1 1/2 cups Oat flour
- 1/4 cup Coconut oil (melted)
- 3 tablespoons Maple syrup
- 1/4 teaspoon Salt
- 1 1/2 cups Shelled pistachios (raw, unsalted)
- 1 cup Raw cashews (soaked overnight)
- 1/2 cup Almond milk (unsweetened)
- 1/3 cup Maple syrup
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with coconut oil (preferably one with a removable bottom)
- In a medium-sized bowl, mix the oat flour, melted coconut oil, maple syrup, and salt until the mixture holds together (it should be firm when pressed).
- Press the crust mixture into the bottom and up the sides of the tart pan. Use your hands first, then press it down with the bottom of a glass or measuring cup so it is packed evenly.
- Bake the dough for 12-15 minutes, or until the edges are lightly golden. Let it cool completely before adding the filling.
- Drain and rinse the soaked cashews. Then place them in a high-speed blender with the pistachios, almond milk, maple syrup, and vanilla extract.
- Mix the ingredients for 2-3 minutes until the filling becomes creamy (if it is too thick, add more almond milk, one tablespoon at a time).
- Pour the pistachio filling into the cooled crust. Smooth the top with a spatula.
- Chill the tart in the fridge for at least 4 hours or overnight, until the filling is firm. Slice and serve cold and enjoy.
Notes
- My advice is, if you forget to soak the cashews overnight, you can quickly soak them in boiling water for 30 minutes before grinding them.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 320Saturated Fat: 12gUnsaturated Fat: 35gSodium: 286mgCarbohydrates: 64gFiber: 9gSugar: 16gProtein: 23g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.