'Amazing' pistachio tart takes just 20 minutes to prep with simple recipe

Whipping up a pudding that ticks the vegan box whilst pleasing a crowd and tasting divine might sound daunting, but it's entirely achievable. Festive cooking can leave us fretting over whether the Brussels sprouts will divide opinion, if the roasties will achieve that perfect crunch, and that's before we've even tackled afters.

Yet, one luscious pistachio tart has captured hearts across the internet, earning itself the title of a "five-star" recipe. Suitable for vegans and adaptable for those avoiding gluten, this showstopper not only dazzles visually but delivers flavours described as "light and creamy". The rave reviews for this tart speak volumes, with one enthusiast declaring: "I made this visually beautiful tart and met all my expectations of an amazing dessert."

Another gushed: "Definitely a five-star rating for this recipe. Made it for a family dinner last weekend, and everybody loved it! All wanted to know the recipe. I topped it with blueberries and blackberries, along with the pistachios and grated dark chocolate. The fresh fruit went lovely with it."

A third chimed in: "Did this when I had vegan guests over for dinner as my regular go-to desserts were a no-go and it was an absolute success!"

Another reportedly raved that it is an "amazing recipe" – from Addicted to Dates – with everyone in their household loving it. "It was so easy to make too!"

Pistachio tart recipe

Preps in: 20 mins
Total time: two hours 20 mins

Ingredients

Crust

• 170g roasted buckwheat
• 90g oat flakes (gluten-free options available)
• 21.5g cacao powder
• ¼ tsp Himalayan pink salt
• Six medjool dates, pitted
• Three tbsp coconut oil, solid
• Three tbsp pure maple syrup

Filling

• 184.5g pistachios shells removed
• 400ml can chilled coconut milk (refrigerate overnight, and only use thick cream at top of can)
• 122g vanilla soya yoghurt
• 118ml maple syrup
• Four tbsp coconut oil, solid
• One tsp almond extract

Garnish

• 30g chopped pistachios
• 45g chopped dark chocolate
• 32g dried rose petals

To whip up this scrumptious recipe, you'll need a bit of patience as your pistachios require shelling, soaking, and peeling for optimal results.

While skinless pistachios are available, it's still advisable to soak them to ensure they're soft enough to blend into a light and creamy texture.

For the crust, toss one cup of buckwheat, one cup of oat flakes, a quarter teaspoon of salt, and a quarter cup of cacao powder into your food processor and whizz until you achieve a fine crumb consistency.

Next, add six dates, three tablespoons of coconut oil and three tablespoons of maple syrup, then continue to blend until the ingredients start to bind together, forming a dough-like texture.

If the dough doesn't hold when pressed between your fingers, sprinkle in a teaspoon or two of water and blend until it adheres.

Now, line your cake tin with baking paper and press the dough onto the base to create a crust. Pop it in the freezer to harden while you prepare the filling.

For the filling, combine your peeled and soaked pistachios with one can of coconut milk, half a cup of vanilla soya yoghurt, half a cup of maple syrup, four tablespoons of coconut oil and one teaspoon of almond extract.

Blitz all the ingredients in a blender until completely smooth and creamy, ensuring there are no lumps.

Pour the mixture onto the crust and give the cake tin a tap on your worktop to dislodge any air pockets. Pop the tart into the freezer for roughly three hours, then cautiously remove the tart from its casing whilst still frozen.

The final flourish involves garnishing with chopped pistachios, dark chocolate bits, and rose petals adorning the cake's outer layer.