Rich Vegan Chocolate Ganache Tart with Pistachio Crust

Embark on a culinary journey with this Rich Vegan Chocolate Ganache Tart, boasting a nutty, buttery pistachio crust, layered with a velvety-smooth chocolate ganache, and adorned with a sprinkle of chopped pistachios for an elegant touch.


For the Nutty Pistachio Crust:

  • 2 cups (200g) pecans (or alternative nuts)
  • ⅘ cup (70g) cacao powder
  • ½ tsp sea salt
  • ⅕ cup (50ml) pure maple syrup (additional if needed)

For the Luscious Pistachio Paste:

  • 1 ¼ cups (150g) shelled pistachios, soaked
  • ⅕ cup (50ml) pure maple syrup
  • 2 tsp vanilla bean paste or extract
  • 1 tsp matcha powder (optional for color)

For the Silky Chocolate Ganache:

  • 1 ½ cups (350g) chilled full-fat canned coconut milk (cream only)
  • 6 oz (170g) vegan dark chocolate, finely chopped
  • ⅕ cup (60ml) pure maple syrup
  • ¼ tsp sea salt

For the Garnish:

  • ⅓ cup (50g) chopped pistachios


  1. Soak pistachios for the paste, rinse, and remove skins.
  2. Prepare a 9″ tart tin with parchment paper.
  3. For the crust, blend nuts, cacao, and salt until fine. Mix in maple syrup to form a dough. Press into tart tin and freeze for 30 minutes.
  4. Make the pistachio paste in a blender with soaked pistachios, maple syrup, vanilla, and matcha until smooth. Spread over crust and chill.
  5. For the ganache, simmer coconut milk, pour over chocolate, and let sit. Stir until smooth, add maple syrup and salt, and pour into the tart. Chill for 4 hours or overnight.
  6. Garnish with chopped pistachios before serving.

This dessert is a celebration of flavors and textures, perfect for impressing guests or treating yourself to a slice of vegan decadence. Share this recipe with loved ones and remember to bookmark our site for more exquisite vegan creations that are sure to deligh

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