This Pistachio Tart is a must for every pistachio and white chocolate lover! The combination of coconut cream, white choloate and pistachios with a pinch of vanilla is bomb. But not only is the filling yum – but also the crust. It’s made with 4 ingredients: Cashews, dates, shredded coconut and some water. Together with the lime pieces on top, it’s one of my favorite flavour combinations.
Health facts: Dates
Dates contain many vitamins, minerals, fibre and antioxidants that are good for our body. As a dried fruit, they contain little fat but are very high in calories. Dates are also full of fibre, which is very beneficial for digestion and regulation of blood sugar levels. They are rich in antioxidants that can help prevent diseases such as diabetes, heart disease and cancer, and their natural sweetness makes dates an ideal and healthy alternative to industrial sugar.
Difference between medjool and other dates
The Medjool date is the most popular of all date varieties and is also called the queen of dates. At around 6 cm, it is larger than other types such as Deglet Nour, and is also particularly juicy and very soft. Its distinctive natural sweetness makes it a good alternative to industrial sugar.
fact from: naturallyPam
Pistachio Tart
Ingredients
- 120 g cashews
- 210 g medjool dates pitted
- 30 g shredded coconut
- 15 ml water
Filling
- 80 g pistachios Preferably already peeled
- 120 g (vegan) white chocolate
- 130 g coconut yoghurt
- 120 ml coconut cream See notes!
- 1 pinch of salt
- ¼ tsp vanilla
Instructions
- On the day/night before: soak the pistachios in water (at least 5 hours) and put the coconut milk in the fridge
- Preheaten oven to 180 degrees celsius
- Add in a high blender 120g cashews, 210 medjool dates, 30g shredded coconut and 15ml water and blend, until a loose dough is formed, which should stick together when you press the dough between your fingers. Grease a tart pan (8,8 Zoll/ 20cm) with a removable base with a release baking spray or coconut oil
- Press the dough evenly in the prepared tart pan, using the back of a spoon or your hands and form an edge on the sides evenly. Prick the bottom several times with a fork so that there is no giant air bubble afterwards.
- Bake for 12-15 minutes, until it's golden brown and let it cool down.
- In the meantime, melt 120g (vegan) white chocolate in an heatproof bowl over a water bath, drain the pistachios. If your pistachios weren't peeled, peel of the skin (it can take a lot of time so I recommend, buying already peeled pistachios) and and rinse the blender (steps 3) briefly.
- Add the pistachios, the melted chocolate, 130g coconut yoghurt, 120ml coconut cream, 1 pinch of salt and ¼ tsp vanilla to the blender, and blend for a few seconds, until a homogenous mixture is formed.
- Once the tart base has cooled, pour the pistachio filling into the tart base and spread it evenly with a spoon or spatula. Place the tart in the fridge for a few hours.
- Garnish with Mint leaves, lime slices and blueberries. Slice and enjoy!