Chocolate Pistachio Tart (Print Version)

# Ingredients:

→ Crust

01 - 50ml (⅕ cup) pure maple syrup or agave syrup, with 1-2 extra tablespoons if needed
02 - 200g (2 cups) of pecans, walnuts, hazelnuts, or cashews.
03 - ½ teaspoon of fine sea salt
04 - 70g (⅘ cup) unsweetened cocoa powder, or raw or regular cacao powder

→ Pistachio paste

05 - 2 teaspoons vanilla extract or vanilla bean paste
06 - 1 teaspoon of optional matcha powder for color
07 - 150g (1¼ cups) pistachios, raw or roasted, unsalted
08 - 50ml (⅕ cup) of maple syrup or agave nectar

→ Chocolate ganache

09 - ¼ teaspoon (1g) fine sea salt
10 - 50g (⅓ cup) roughly chopped pistachios for decorating
11 - 60g (⅕ cup) pure maple syrup or agave nectar
12 - 170g (6 oz) vegan dark chocolate, cut into small pieces
13 - 350g (1½ cups) chilled canned full-fat coconut milk (scoop the cream layer from the top of about two 400ml cans)

# Instructions:

01 - Place shelled pistachios in water to soak for at least 4 hours, or cover them with boiled water for 30-60 minutes for a quicker method. Drain, rinse with fresh water, and peel off most of the outer skins by rubbing them between your fingers.
02 - Cut a round piece of parchment paper to fit the bottom of a 9-inch tart pan, and line it.
03 - Start by grinding the nuts, cocoa powder, and sea salt in a food processor until they form crumbs. Pour in the maple syrup and blend until it forms a sticky dough. If it’s not sticky enough, add a bit more syrup or water, just a teaspoon at a time, and blend again.
04 - Use your hands to press the dough evenly across the tart pan, pressing it into the edges too. Compact it tightly by using a spoon or spatula. Freeze for 30 minutes until it firms up.
05 - Add soaked, peeled pistachios with maple syrup, vanilla, and optional matcha powder into a food processor or blender. Blend for 5-10 minutes until creamy, stopping every minute to scrape down the sides.
06 - Once the crust has hardened, take it out and use an offset spatula to spread the pistachio paste evenly across the top. Chill the assembled tart in the fridge while preparing the chocolate layer.
07 - Warm the coconut cream in a pot just until it’s steaming (don’t let it boil). Pour the heated cream over the chocolate in a bowl and let it sit for 5 minutes. Stir gently to melt the chocolate completely. If needed, heat it over a double boiler.
08 - Whisk the melted chocolate with maple syrup and sea salt. Pour the mixture into the tart shell. Lightly tap the pan on the counter to remove any bubbles. If the surface isn’t smooth, use a spatula to even it out. Refrigerate for at least 4 hours or, better yet, overnight.
09 - Carefully lift the tart out of the pan and place it on a plate. Sprinkle the chopped pistachios around the edge for a polished look before serving.

# Notes:

01 - This plant-based tart has fewer than 10 basic ingredients and is ideal for prepping in advance for get-togethers.
02 - Store it covered in the fridge for up to 5 days, either in a lidded container or wrapped in cling film.
03 - Freeze for as long as 3 months, and thaw it in the fridge the night before you plan to eat it.
04 - Swap homemade pistachio paste for a store-bought version if you prefer. Just make sure it’s free of honey or dairy.

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