No-Bake Chocolate Tart with Pistachio Paste Recipe
This No-Bake Chocolate Tart with Pistachio Paste is a decadent and rich dessert that combines a crunchy nutty crust, creamy pistachio layer, and smooth vegan chocolate ganache. Perfect for those who want an impressive yet effortless treat without using the oven, this tart features wholesome ingredients like nuts, raw cacao, coconut milk, and natural sweeteners. Its vibrant pistachio paste adds a delightful color and nutty flavor, while the silky ganache ensures a luscious finish. Ideal for vegan, dairy-free, and gluten-free diets, this elegant dessert is great for entertaining or as a special homemade treat.
- Prep Time: 15 minutes plus 4 hours soaking
- Cook Time: 15 minutes (mainly for heating ingredients)
- Total Time: 4 hours 30 minutes including chilling and soaking
- Yield: 1 9-inch tart (serves 8) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Contemporary Western
- Diet: Vegan
Ingredients
Scale
For the Tart Base
- 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)
For the Pistachio Paste
- 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)
For the Chocolate Ganache
- 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
For Garnish
- 50 g chopped pistachios
Instructions
- Prepare the pistachios: 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. Once soaked, rinse them with clean water and remove as much of the skins as possible using your fingers. The skins should come off easily if the pistachios are properly soaked. Line the base of a 9-inch tart tin with parchment paper and set aside.
- Make the base: Add the pecans (or chosen nuts), cacao powder, and sea salt to a food processor and pulse until you achieve a fine, crumbly texture. Then add the maple syrup and blend again until the mixture sticks together like dough when pressed between your fingers. If the mixture is too dry, add maple syrup or water one tablespoon at a time until it holds. Press the dough evenly into the bottom and up the sides of the prepared tart tin using your fingers, then a spoon or spatula to compact firmly. Freeze the base for 30 minutes to set.
- Prepare the pistachio paste: Drain and peel the soaked pistachios as needed. Place them in a high-speed blender or food processor with maple syrup, vanilla bean paste, and matcha powder if using. Blend for 5 to 10 minutes, stopping occasionally to scrape down the sides, until you have a very smooth and creamy paste. Once the tart base is firm, spread this pistachio paste evenly on top using an offset spatula. Chill in the fridge while preparing the ganache.
- Make the ganache: Heat the chilled coconut milk in a saucepan over medium heat until it reaches a gentle simmer—do not let it boil. Place the finely chopped vegan dark chocolate in a heat-resistant bowl and pour the hot coconut milk over it. Let this sit uncovered for 5 minutes to melt the chocolate fully. Stir the mixture until smooth; if chocolate pieces remain, place the bowl over a double boiler and gently melt until completely smooth. Whisk in the maple syrup and sea salt. Pour the ganache evenly over the pistachio layer in the tart shell. Tap the tart on the countertop to release any air bubbles and smooth the top with a spatula if needed. Chill for at least 4 hours or overnight to firm up.
- Garnish and serve: Carefully remove the tart from the tin and transfer it to a serving plate. Sprinkle the chopped pistachios around the edges for an attractive finish.
- 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 it overnight in the fridge before serving.
Notes
- Soaking pistachios helps remove the skins easily and yields a smoother paste with a cleaner taste.
- You can substitute the pecans in the crust with hazelnuts, walnuts, or cashews according to preference.
- If the crust mixture feels dry, add additional maple syrup or a little water gradually to help it bind.
- Matcha powder in the pistachio paste is optional but adds a beautiful green hue and subtle earthy flavor.
- Ensure the coconut milk is full-fat and well chilled for a richer ganache texture.
- Use high-quality vegan dark chocolate for best flavor and meltability.
- When melting the chocolate, avoid direct heat to prevent burning or seizing.
