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.
Ingredients:
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
Instructions:
- Soak pistachios for the paste, rinse, and remove skins.
- Prepare a 9″ tart tin with parchment paper.
- 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.
- Make the pistachio paste in a blender with soaked pistachios, maple syrup, vanilla, and matcha until smooth. Spread over crust and chill.
- 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.
- 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
