I made this pistachio tart when I wanted something elegant yet indulgent. It features a buttery vegan crust, a lush coconut-pistachio filling, and a nutty crunch from roasted pistachios—perfect for impressing guests or treating myself to something decadent.

Irresistible Pistachio Tart with Creamy Pistachio Paste

Why I’ll Love This Recipe

I love the way the rich pistachio flavor pairs with creamy coconut, while the almond and vanilla add a subtle depth. It’s plant-based and feels luxurious, with a smooth filling and crisp crust that’s both comforting and refined. This is one of those desserts that looks as good as it tastes—and it’s easier than it looks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these ingredients for this indulgent tart:

1½ cups all-purpose flour
1 cup raw pistachios (plus 2 tablespoons for garnish)
1 cup granulated sugar
½ cup vegan butter, unsalted
½ cup coconut cream
¾ cup pistachio paste (homemade or store-bought)
1 teaspoon almond extract
1 teaspoon vanilla
1 tablespoon cornstarch
A pinch of salt
5 tablespoons water
Edible gold flakes or powdered sugar for garnish (optional)

directions

I preheat my oven to 350 °F (180 °C) and lightly grease a tart pan.
In a bowl, I whisk together the flour, cornstarch, sugar, and salt. I cut in the vegan butter until the mixture looks like coarse crumbs, then press it evenly into the pan to form the crust.
In another bowl, I mix the pistachio paste with coconut cream, almond extract, vanilla, and water until smooth.
I pour the creamy pistachio mixture over the crust and sprinkle the top with reserved pistachios.
I bake the tart for 25–35 minutes, or until the filling is just set and the crust is lightly golden.
After letting it cool, I finish it with a dusting of powdered sugar or a few edible gold flakes for a luxe finish.

Servings and timing

Servings: 8
Prep time: ~15 minutes
Cooking time: ~30 minutes
Total time: ~45 minutes

Variations

I like swapping the almond extract with orange blossom water for a more floral twist. For extra texture, I’ve also layered chopped dates under the filling. If I want to simplify, I sometimes use a pre-made vegan crust and just focus on that luscious pistachio filling.

storage/reheating

I store the tart in the fridge, tightly covered, for up to 4 days. It’s best served slightly chilled or at room temperature. I don’t reheat it—just slice and enjoy as is.

FAQs

Can I make this tart ahead of time?

Yes—I often make it a day in advance. The flavors meld even better after it sits overnight.

Do I need to use homemade pistachio paste?

No—store-bought works well, though homemade gives me more control over sweetness and texture.

Can I use almond flour in the crust?

I prefer all-purpose for structure, but a partial swap with almond flour adds richness. I just watch the texture—it can become crumbly.

Is this tart gluten-free?

Not as written—but I can use a gluten-free flour blend in the crust to make it gluten-free.

Can I freeze leftovers?

Yes—I slice and freeze the tart, then thaw it overnight in the fridge. The texture stays smooth and creamy.

Conclusion

This Irresistible Pistachio Tart is one of my favorite plant-based desserts. It’s vibrant, creamy, and has a texture that keeps me going back for another bite. I love that it’s beautiful enough for a special occasion but simple enough to make on a quiet afternoon. Let me know if you want help creating a homemade pistachio paste or customizing the crust—I’d be glad to help!