No-Bake Chocolate Pistachio Tart (Print Version)

# Ingredients:

→ Crust

01 - 200g (2 cups) pecans or hazelnuts, walnuts, or cashews
02 - 70g (⅘ cup) cacao powder, raw cacao or unsweetened cocoa powder
03 - ½ teaspoon sea salt
04 - 50ml (⅕ cups) pure maple syrup or agave syrup, plus 1-2 tbsp more if needed

→ Pistachio paste

05 - 150g (1¼ cups) shelled pistachios, raw or roasted and unsalted
06 - 50ml (⅕ cup) pure maple syrup or agave syrup
07 - 2 teaspoons vanilla bean paste or vanilla extract
08 - 1 teaspoon matcha powder (optional, for color)

→ Chocolate ganache

09 - 350g (1½ cups) chilled full-fat canned coconut milk (use only the cream from top of the cans - roughly 2x 400ml cans)
10 - 170g (6 oz) vegan dark chocolate, finely chopped
11 - 60g (⅕ cup) pure maple syrup or agave syrup
12 - ¼ teaspoon (1g) sea salt
13 - 50g (⅓ cup) chopped pistachios for garnish

# Instructions:

01 - Soak the shelled pistachios in a bowl of water for 4 hours, or quick-soak them in boiled water for 30 minutes to an hour. Rinse the pistachios with clean water and remove as much of the skins as possible using your fingers. They should come off easily if soaked properly.
02 - Line the base of a 9" tart tin with a piece of parchment paper and set aside.
03 - Add the nuts, cacao powder, and salt to a food processor and blitz until they form a fine crumb consistency. Add the maple syrup and blend again to combine. The mixture should stick between your fingers like dough. If the mixture doesn't stick, add a little more maple syrup or water (1 tablespoon at a time) and blend again until it does.
04 - Press the dough into the bottom and sides of the tart tin using your fingers first, and then use a spoon or spatula to compact it down really well. Place in the freezer for 30 minutes until firm.
05 - Place the peeled soaked pistachios, maple syrup, vanilla, and matcha in a high-speed blender or food processor and blitz for 5-10 minutes until really smooth. Scrape down the sides of the jug every minute or so in between blends.
06 - Check that the tart base is solid. Then spread the pistachio paste on top of the crust using an offset spatula to smooth it out in an even layer. Place in the fridge while you make the ganache.
07 - Add the coconut milk to a saucepan and heat up to a simmer, but do not boil. Add the finely chopped chocolate to a heat-resistant bowl and pour the heated coconut milk over it. Allow it to sit uncovered for 5 minutes, then stir until smooth. If the chocolate hasn't melted through, place the bowl on a double boiler to heat it through.
08 - Whisk in the maple syrup and salt. Pour the ganache into the tart shell. Gently tap the tart on the counter to knock out any air bubbles and smooth out the top with a spatula if needed. Chill for a minimum of 4 hours, or overnight.
09 - Carefully remove the tart from the tin and place it on a serving plate. Sprinkle chopped pistachios around the outer edges.

# Notes:

01 - This vegan tart uses less than 10 ingredients and is perfect for making ahead for gatherings.
02 - Refrigerate in a sealed container, or on a plate covered with plastic wrap for up to 5 days.
03 - Freeze for up to 3 months, and defrost in the fridge the night before serving.
04 - You can use store-bought pistachio cream instead of homemade paste, just make sure it doesn't contain any added dairy or honey.

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