Healthy Chocolate Pistachio Tart (keto, gluten free, vegan)

A revamped version of a pistachio tart with green pistachio cream filling, and decadent chocolate ganache, and crushed pistachios and freeze dried raspberry pieces for a colour & flavour pop! BUT it’s also gluten-free, grain-free, dairy-free, vegan, egg-free, refined sugar free, low sugar & low carb if you make it with sf sweetener and sf chocolate like we did (or sub YOUR fav sweetener & chocolate).

This recipe makes a 9” tart, but you can also make several smaller tarts if you have 3” or 4” tart pans. Here is the 9” tart pan with removable bottom that I used: https://amzn.to/4gDQyy5

TART CRUST

1 cup (107g) almond flour

1/2 cup (78g) pistachio meal, or pistachios (or more almond flour)

1/4 cup (24g) cocoa

1/4 cup (50g) coconut oil, softened

1/4 cup powdered or granulated sweetener of choice (30g if you use allulose)

1/4 tsp sea salt

►Combine in food processor and pulse until it comes together. If using whole pistachios, pulse them first to break them down a bit before adding remaining crust ingredients.

►Press into your 9” tart pan (removable bottom helps but is not required, you can serve it right from a glass pie plate, etc)

►Bake at 325F for 18-22 minutes OR you can keep this no bake, by chilling the crust instead. NOTE: unbaked gives you a cookie dough texture. Baked gives you a graham cracker crust texture.

►Let cool while you prepare the pistachio cream

PISTACHIO CREAM FILLING

124g pistachios, without shells

2 tbsp (25g) coconut oil

3/4 cup (167g) coconut milk (doesn’t need to be chilled overnight like the other can)

116g/4oz white choc of choice (I used our homemade df/v coc. sugar white choc https://youtu.be/juXmCOKIq7w?si=5QsbiPqfJ4FAHlk3)

2 tbsp powdered or granulated sweetener of choice (18g if you use allulose)

1/4 tsp sea salt

►Optional: to get a brighter green colour, weigh out your pistachios, then soak in boiling water for 30-60 minutes. Remove the skins, rinse, and spread onto kitchen towel to remove extra moisture. I did this, and while it does take some time, it’s not difficult (It reminds me of taking the skins off chickpeas for creamier hummus) you can totally skip this step completely, or add 1 tsp matcha powder to boost the green colour. You can also sub 124g of natural pistachio butter here if you have it.

►Add all ingredients to blender jar and blend until smooth and fluffy. Stop and scrape down sides as required. If you don’t have a high speed blender, gently warm/melt your white chocolate first, before adding to blender.

►Spread pistachio cream in the bottom of your cooled tart crust.

►Chill while you prepare the ganache.

CHOCOLATE GANACHE FILLING

1 can full fat coconut milk, chilled overnight

1 cup (168g) chocolate of choice - used our homemade df/v allulose sweetened 70% dark chocolate

1/4 cup  (30g)  powdered or granulated sweetener of choice

1 tsp vanilla

1/4 tsp sea salt

►Open your chilled can of coconut milk and scoop off the top 1 cup of solids (if you can’t get a full cup, add some of the liquid to bring it to 1 cup)

►Add all ingredients except vanilla to a microwave safe bowl and microwave in 30 second bursts until melted and smooth, then add vanilla. You can also do this in a saucepan on medium-low - only just until melted. Do not bring to a boil.

►Pour over pistachio cream layer of your chilled tart, and chill for 4 hours to overnight to set up & have the right texture.

GARNISH & SERVE

1/4 cup crushed pistachios

2 tbsp freeze dried raspberries, optional, but a fun flavour element and colour pop

►Sprinkle crushed pistachios (and raspberry pieces if using) around the edge of your tart

►If your tart pan has a removable bottom, you can pop it out carefully, then slice & enjoy! Otherwise just dig in and enjoy!

Watch the step-by-step video here: https://youtu.be/tmVZdPLEEUE

VARIATIONS:

make it Peanut Butter choc instead by swapping pistachios out for peanuts 🥜

And/or you could swap the pistachio cream layer (and save $ on the white chocolate needed) and up the protein content by using a layer of our PB protein Easter egg filling, pressed in the bottom!! That wouldn’t be super good too.

https://youtu.be/qjflPGkmiek?si=gaqqzYhpVYiV2Rqd

MY EQUIPMENT

►My 9” tart pan with removable bottom: https://amzn.to/4gDQyy5

►My mini oven: https://amzn.to/3IcQ9pV (I love this one so much at home, that I bought a second one for small batch baking at our bakery. It’s excellent for making smaller batches & for recipe testing. It preheats in just 90 seconds!!! And doesn’t heat up our whole bakery)

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