Prepare for a culinary adventure with this exquisite Pistachio Tart! Imagine a buttery crust cradling a luscious pistachio filling, crowned with delicate garnishes. Every bite whispers of toasted buckwheat, creamy coconut and the earthy allure of cocoa. Let’s create this masterpiece together! 🥧🌸
Ingredients:
For the crust:
- 1 cup toasted buckwheat
- 1 cup gluten free oatmeal (for a GF option)
- 1/4 cup cocoa powder
- 1/4 teaspoon Himalayan pink salt
- 6 Medjool dates (stoned)
- 3 tablespoons solid coconut oil
- 3 tablespoons maple syrup
For the pistachio filling
- 1 1/2 cups shelled pistachios
- 400ml chilled coconut milk (use only the thick part from the top of the can)
- 1/2 cup vanilla soy milk
- 1/2 cup maple syrup
- 4 tablespoons solid coconut oil
- 1 teaspoon almond extract
- To garnish (optional)
- 1/4 cup chopped pistachios
- 1/4 cup dark chocolate (chopped)
- 1/4 cup dried rose petals
Method:
In a food processor, pulse the toasted buckwheat, oats, cocoa powder and Himalayan pink salt until finely ground.
Add the stoned Medjool dates, coconut oil and maple syrup. Pulse until the mixture forms a sticky dough.
Press the mixture into a tart tin, covering the bottom and sides evenly. Chill in the fridge while you make the filling.
Place the shelled pistachios, chilled coconut milk (thick part only), vanilla soy milk, maple syrup, coconut oil and almond extract in a blender.
Blend until smooth and creamy. Adjust the sweetness if necessary.
Pour the pistachio filling into the cooled crust and spread evenly.
Refrigerate for at least 2 hours to set.
Garnish with chopped pistachios, dark chocolate and dried rose petals for a visually stunning finish.
Slice your pistachio tart and enjoy the harmonious blend of flavours and textures.
