Name: No-Bake Chocolate Tart with Pistachio Paste Recipe
Prep time: PT-490446H49M49S
Cook time: 15 min
Total time: PT-490446H49M49S
Cuisine: Vegan
Ingredients: 200 g pecans (or hazelnuts, walnuts, or cashews); 70 g cacao powder (raw cacao or unsweetened cocoa powder); ½ teaspoon sea salt; 50 ml pure maple syrup (or agave syrup, plus 1-2 tbsp more if needed); 150 g shelled pistachios (raw or roasted and unsalted); 50 ml pure maple syrup (or agave syrup); 2 teaspoons vanilla bean paste (or vanilla extract); 1 teaspoon matcha powder (optional, for color); 350 g chilled full-fat canned coconut milk or coconut cream; 170 g vegan dark chocolate (finely chopped); 60 g pure maple syrup (or agave syrup); ¼ teaspoon sea salt; 50 g chopped pistachios

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Introduction

This no-bake chocolate tart with pistachio paste is a luscious, indulgent dessert perfect for any occasion. Combining a nutty crust with creamy ganache and vibrant pistachio layers, it’s both elegant and surprisingly easy to prepare without an oven.

The image shows a round tart with three clear layers on a white marble surface. The bottom layer is a thick, dark brown crust with a crumbly texture. Above the crust is a smooth, shiny chocolate filling that takes up most of the tart’s height. On top, there is a ring of chopped bright green pistachios around the edge, creating a colorful contrast with the chocolate center. Nearby, small bowls with green powder and a white cloth add context to the scene. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

200 g pecans (or hazelnuts, walnuts, or cashews)
70 g cacao powder (raw cacao or unsweetened cocoa powder)
½ teaspoon sea salt
50 ml pure maple syrup (or agave syrup, plus 1-2 tbsp more if needed)
150 g shelled pistachios (raw or roasted and unsalted, see note 1)
50 ml pure maple syrup (or agave syrup)
2 teaspoons vanilla bean paste (or vanilla extract)
1 teaspoon matcha powder (optional, for color)
350 g chilled full-fat canned coconut milk or coconut cream
170 g vegan dark chocolate (finely chopped)
60 g pure maple syrup (or agave syrup)
¼ teaspoon sea salt
50 g chopped pistachios (for garnish)

Instructions

Step 1: Soak the shelled pistachios in a bowl of water for 4 hours, or for a quick soak, cover them with boiled water and leave for 30 minutes to an hour. Rinse well and remove the skins by rubbing with your fingers; they should come off easily. Line the base of a 9-inch tart tin with parchment paper and set aside.
Step 2: In a food processor, combine the pecans, cacao powder, and salt. Blitz until the mixture forms fine crumbs. Add 50 ml maple syrup and blend again until the mixture sticks when pressed between your fingers. If it’s too dry, add more syrup or a tablespoon of water at a time until it holds together. Press this dough evenly into the bottom and sides of the tart tin. Compact firmly and freeze for 30 minutes until set.
Step 3: Place the peeled soaked pistachios, 50 ml maple syrup, vanilla bean paste, and matcha powder (if using) in a high-speed blender or food processor. Blend for 5 to 10 minutes until completely smooth, scraping down the sides regularly. Once the base is firm, spread the pistachio paste evenly over it using an offset spatula. Chill in the refrigerator while you prepare the ganache.
Step 4: Warm the coconut milk in a saucepan until it just simmers—avoid boiling. Place the chopped chocolate in a heatproof bowl and pour the hot coconut milk over it. Let sit uncovered for 5 minutes, then stir gently until smooth. If needed, use a double boiler to finish melting the chocolate. Whisk in the maple syrup and salt. Pour the ganache over the pistachio layer, tap the tart gently to release air bubbles, and smooth the surface. Chill for at least 4 hours or overnight.
Step 5: Remove the tart carefully from the tin and place on a serving plate. Garnish by sprinkling chopped pistachios around the edges. Serve chilled.

Tips & Variations

Use different nuts like hazelnuts or walnuts in the crust for varied flavors.
To speed up soaking, use boiled water but ensure pistachios cool before blending.
Add a pinch of chili powder to the ganache for a subtle spicy kick.
If you don’t have vanilla bean paste, use pure vanilla extract as a substitute.
For a vibrant green pistachio color, matcha powder is optional but highly recommended.

Storage

Store the tart in the refrigerator in a sealed container or covered with plastic wrap for up to 5 days. For longer storage, freeze the tart for up to 3 months and thaw overnight in the fridge before serving.

How to Serve

A chocolate tart with three visible layers sits on a white marbled cake stand; the bottom layer is a dark crumbly chocolate crust, the middle layer is a smooth light green pistachio filling, and the top layer is a glossy milk chocolate ganache. The tart is cut into slices, and one slice is being lifted, showing all three layers clearly, with the crust’s slightly rough texture and the creamy smoothness of the ganache on top. The edge of the tart is decorated with chopped green pistachios, adding a crunchy, textured look along the rim. The background is softly blurred white marble with hints of small bowls and a cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts for the crust?

Yes, you can substitute pecans with hazelnuts, walnuts, or cashews depending on your preference or what you have on hand.

Is it necessary to soak the pistachios?

Soaking softens the pistachios and makes removing the skins easier, which helps create a smoother pistachio paste. However, if you’re short on time, you can skip skin removal but the texture may be slightly coarser.