Pistachio Tart
by XENIA
Servings: 1 Tarte
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!
Notes
Coconut Cream: Put a tin of coconut milk into the fridge overnight, then only use the thick cream from the top of the can.