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Vegan White Chocolate Pistachio Tart Bliss

Vegan White Chocolate Pistachio Tart Bliss

A silky vegan white chocolate tart with a crisp pistachio-oat crust, fragrant cardamom, and a shower of crunchy pistachios. Elegant, no-bake crust and make-ahead friendly.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup Raw shelled pistachios for crust
  • 1 cup Almond flour for crust
  • 0.5 cup Old-fashioned rolled oats for crust
  • 0.25 cup Coconut sugar for crust
  • 0.25 teaspoon Fine sea salt for crust
  • 0.5 cup Coconut oil, melted for crust
  • 0.5 teaspoon Vanilla extract for crust
  • 12 ounce Vegan white chocolate chips for filling
  • 1 cup Full-fat coconut milk for filling
  • 0.5 cup Coconut cream for filling
  • 2 tablespoon Cocoa butter, chopped for filling, helps set
  • 2 tablespoon Cornstarch for filling
  • 1 tablespoon Maple syrup for filling
  • 0.25 teaspoon Ground cardamom for filling
  • 0.125 teaspoon Fine sea salt for filling
  • 0.5 teaspoon Vanilla extract for filling
  • 0.5 cup Pistachios, chopped for garnish
  • 0.25 cup Vegan white chocolate, shaved for garnish
  • 1 tablespoon Dried rose petals, food-grade optional garnish

Instructions

Preparation Steps

  • Lightly grease a 9-inch tart pan with a removable bottom. Line the base with parchment and set aside.
  • Make the crust: Add pistachios and oats to a food processor. Pulse until a fine, sandy meal forms.
  • Add almond flour, coconut sugar, and salt; pulse to combine.
  • Drizzle in melted coconut oil and vanilla. Pulse until the mixture holds together when pressed between fingers.
  • Press the crust evenly into the pan, going up the sides. Freeze for 15 minutes to set while you prepare the filling.
  • Place vegan white chocolate chips and cocoa butter in a heatproof bowl.
  • In a saucepan, whisk coconut milk, coconut cream, cornstarch, maple syrup, cardamom, and salt until smooth. Cook over medium heat, whisking constantly, until just bubbling and slightly thickened, about 3 to 4 minutes. Remove from heat and stir in vanilla.
  • Pour the hot mixture over the white chocolate. Let sit 2 minutes, then whisk until silky smooth.
  • Pour filling into the chilled crust. Tap the pan gently to release air bubbles. Chill until fully set, about 3 to 4 hours.
  • Garnish with chopped pistachios, white chocolate shavings, and rose petals if using. Slice and serve chilled.

Notes

For clean slices, warm a sharp knife under hot water and wipe between cuts. The tart keeps well refrigerated for up to 4 days. For a nut-free crust, swap pistachios and almond flour for 1.5 cups oat flour and add 2 tablespoons more coconut oil.