Description

A decadent vegan pistachio tart featuring a buttery pastry crust, lush pistachio frangipane enriched with coconut cream, and nutty crunch from whole pistachios—truly elegant and satisfyingly creamy.

Ingredients

1 ½ cups all‑purpose flour

1 cup raw pistachios (plus 2 Tbsp for garnish)

1 cup granulated sugar

½ cup vegan butter, unsalted

½ cup coconut cream

¾ cup pistachio paste (homemade or store‑bought)

1 tsp almond extract

1 tsp vanilla

1 Tbsp cornstarch

A pinch of salt

5 Tbsp water

Edible gold flakes or powdered sugar (optional garnish)

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Instructions

Preheat the oven to 180 °C (350 °F) and lightly grease a tart pan.

In a bowl, whisk together flour, cornstarch, sugar, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Press into the tart pan to form a crust.

In a separate bowl, blend pistachio paste, coconut cream, almond and vanilla extracts, and water until smooth and creamy.

Pour the creamy filling over the crust and sprinkle the reserved pistachios on top.

Bake until the filling is set and the crust is lightly golden (about 25–35 minutes, depending on your oven).

Once cooled, optionally dust with powdered sugar or delicately dot with gold flakes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert