If you’re looking for a luscious dessert that feels indulgent but is surprisingly simple to pull together, this No-Bake Chocolate Tart with Pistachio Paste Recipe is exactly what you need. It’s a harmonious blend of crunchy nutty crust, creamy pistachio paste, and rich dark chocolate ganache that sets perfectly without any baking. The combination of textures and flavors is like a little piece of heaven that’s both elegant and comforting. Trust me, once you try this, it’ll become one of your favorite go-to treats for special occasions or when you just want to spoil yourself and loved ones.
Ingredients You’ll Need
This recipe shines because it relies on a handful of wholesome, naturally delicious ingredients. Each one is carefully chosen to bring depth, creaminess, or crunch to the tart while keeping it refreshingly simple to make. From the earthy cacao to the vibrant pistachio, every component plays its part in crafting this divine dessert.
- 200 g pecans (or hazelnuts, walnuts, or cashews): Adds a buttery, crunchy base for the tart crust.
- 70 g cacao powder (raw cacao or unsweetened cocoa powder): Infuses the crust with intense chocolate flavor.
- ½ teaspoon sea salt: Enhances the overall flavors by balancing sweetness.
- 50 ml pure maple syrup (or agave syrup): Provides natural sweetness and helps bind the crust together.
- 150 g shelled pistachios (raw or roasted, unsalted): The star ingredient for a rich and vibrant pistachio paste layer.
- 50 ml pure maple syrup (or agave syrup): Sweetens the pistachio paste beautifully.
- 2 teaspoons vanilla bean paste (or vanilla extract): Adds warm, aromatic notes that enhance the nutty flavors.
- 1 teaspoon matcha powder (optional): Brilliant for a pop of green color and subtle earthiness.
- 350 g chilled full-fat canned coconut milk or coconut cream: Creates a rich, silky ganache without dairy.
- 170 g vegan dark chocolate (finely chopped): The luscious base of your ganache layer.
- 60 g pure maple syrup (or agave syrup): Balances the bitterness of the dark chocolate.
- ¼ teaspoon sea salt: Fine-tunes the ganache flavor for sophistication.
- 50 g chopped pistachios (for garnish): Adds an inviting crunch and a beautiful finishing touch.
How to Make No-Bake Chocolate Tart with Pistachio Paste Recipe
Step 1: Prepare Those Pistachios
Start by soaking the shelled pistachios in water for at least 4 hours, or speed things up by soaking them in boiled water for 30 minutes to an hour. This gentle soaking makes removing the skins easy, which is essential for a silky, smooth pistachio paste. Rinse them well afterward and peel off as much skin as you can with your fingers—it’s surprisingly satisfying and worth the extra effort. Meanwhile, line your 9-inch tart tin with parchment paper to make removing the tart a breeze later on.
Step 2: Create the Chocolate Nutty Base
Pop the pecans (or your chosen nuts), cacao powder, and sea salt into a food processor. Pulse them until you get a fine crumb with a slight texture—that’s what gives the base its great mouthfeel. Add in the maple syrup and blend again until the mixture holds together like dough when pressed between your fingers. If it feels dry, a few drops of extra syrup or water will fix it. Press this mixture firmly into the tart tin’s base and sides. Don’t rush—compact it well so the crust holds its shape nicely. Then pop it into the freezer for 30 minutes to firm up.
Step 3: Whip Up the Dreamy Pistachio Paste
Drain your soaked pistachios and place them into a high-speed blender or food processor with maple syrup, vanilla bean paste, and optional matcha powder for that gorgeous green tint. Blitz for about 5 to 10 minutes, pausing to scrape down the sides regularly until the paste is completely smooth and luscious. Once your base feels solid, spread the pistachio paste evenly over it using an offset spatula. Pop the tart into the refrigerator while you get the ganache ready—the layers are truly where the magic happens!
Step 4: Make the Silky Chocolate Ganache
Gently heat the chilled coconut milk in a saucepan until it just begins to simmer—no boiling here! Meanwhile, place the finely chopped vegan dark chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate and let it sit for 5 minutes to soften. Stir slowly until you get a perfectly smooth and glossy ganache. If the chocolate isn’t fully melted, set the bowl over a double boiler to warm gently. Stir in maple syrup and a pinch of sea salt for balanced sweetness and depth. Pour the ganache carefully over the pistachio layer, then gently tap the tart on the counter to release any air bubbles. Smooth the top if needed, and chill for at least 4 hours or overnight for the best results.
Step 5: Garnish and Finish
When you’re ready to serve, gently remove the tart from the tin and place it on a beautiful serving plate. Scatter the chopped pistachios around the edge for a stunning and texturally delightful finish. This final touch not only looks gorgeous but gives a lovely crunch with every bite.
How to Serve No-Bake Chocolate Tart with Pistachio Paste Recipe
Garnishes
Enhance the visual appeal and flavor by sprinkling extra crushed pistachios or a light dusting of cacao powder over the top. A few edible flowers or a drizzle of melted white chocolate can elevate the tart for special occasions, making it as stunning as it is delicious.
Side Dishes
This tart pairs wonderfully with fresh seasonal berries or a simple mixed berry compote to cut through the richness. A dollop of lightly whipped coconut cream or your favorite non-dairy ice cream also complements the creamy ganache perfectly, providing a refreshing balance.
Creative Ways to Present
If you’re hosting friends, slice the tart into delicate wedges and serve on contrasting vibrant plates to make the pistachio’s green pop. You can also create mini tart versions in smaller tins for an adorable individual dessert presentation. Another fun idea is topping each slice with a tiny mint leaf or a sprinkle of flaked sea salt for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
The tart keeps beautifully in the refrigerator for up to 5 days when covered well with plastic wrap or stored in an airtight container. This makes it a fantastic dessert to prepare ahead for gatherings or impromptu celebrations.
Freezing
You can freeze this tart for up to 3 months. Wrap it tightly in plastic wrap and then foil for best results. Defrost it slowly in the fridge overnight before serving to keep the texture and flavor intact. It’s a great way to enjoy this dessert well beyond the initial day.
Reheating
This no-bake tart is best served chilled, so reheating isn’t recommended. However, if you prefer a softer texture, leave it at room temperature for 15-30 minutes before slicing and serving. This helps the ganache soften without losing its silky texture.
FAQs
Can I use other nuts instead of pistachios in the paste?
While pistachios create a unique flavor and color, you can experiment with almonds or cashews for a different but still delicious nut paste. Keep in mind the taste and texture will vary slightly.
Is it possible to make this tart gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses nuts and cacao for the crust instead of traditional flour. Just ensure any additional ingredients you use are certified gluten-free.
How long does the tart need to chill before it’s ready to eat?
For the best texture and flavor, chilling the tart for at least 4 hours or overnight is ideal. This allows the ganache to set perfectly and the flavors to meld together harmoniously.
Can I use dairy milk instead of coconut milk for the ganache?
You can, but the coconut milk adds a lovely creaminess and subtle tropical flavor while keeping it vegan-friendly. If you use dairy milk, opt for full-fat cream for the best results.
What’s the best way to remove the tart from the tin without it breaking?
Lining the tart tin with parchment paper is key. After chilling, gently run a knife around the edges to loosen it, then invert or carefully lift the tart using the parchment edges. This helps preserve the beautiful shape of your tart.
Final Thoughts
I can’t recommend this No-Bake Chocolate Tart with Pistachio Paste Recipe enough. It’s one of those recipes that feels luxurious yet is refreshingly straightforward, making it perfect for both everyday treats and special celebrations. The combination of creamy pistachio paste, rich chocolate ganache, and a nutty crumb crust is absolutely irresistible. I hope you give it a try because I truly believe it will become a treasured favorite in your dessert repertoire.
Print
No-Bake Chocolate Tart with Pistachio Paste Recipe
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 60 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Description
This decadent No-Bake Chocolate Tart with Pistachio Paste offers a rich, creamy ganache layered over a crunchy nutty base and topped with vibrant pistachios. Made without any baking, this elegant dessert combines raw cacao, whole nuts, and luscious coconut cream to create a naturally sweetened, vegan-friendly treat perfect for special occasions or anytime indulgence.
Ingredients
For the Tart Base
- 200 g pecans (or hazelnuts, walnuts, or cashews)
- 70 g cacao powder (raw cacao or unsweetened cocoa powder)
- ½ teaspoon sea salt
- 50 ml pure maple syrup (or agave syrup, plus 1–2 tbsp more if needed)
For the Pistachio Paste
- 150 g shelled pistachios (raw or roasted and unsalted, see note 1)
- 50 ml pure maple syrup (or agave syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon matcha powder (optional, for color)
For the Ganache
- 350 g chilled full-fat canned coconut milk or coconut cream
- 170 g vegan dark chocolate (finely chopped)
- 60 g pure maple syrup (or agave syrup)
- ¼ teaspoon sea salt
For Garnish
- 50 g chopped pistachios
Instructions
- Prepare: Soak the shelled pistachios in water for 4 hours, or quick-soak them in boiled water for 30 minutes to an hour. Rinse and remove as much skin as possible. Line the base of a 9-inch tart tin with parchment paper and set aside.
- Make the Base: Pulse nuts, cacao powder, and salt in a food processor until fine crumbs form. Add maple syrup and blend to combine until mixture sticks like dough. If needed, add more syrup or water 1 tablespoon at a time. Press the dough firmly into the base and sides of the tart tin. Freeze for 30 minutes until firm.
- Make the Pistachio Paste: Blend peeled soaked pistachios, maple syrup, vanilla bean paste, and optional matcha powder in a high-speed blender or food processor for 5–10 minutes until very smooth, scraping down sides regularly. Check that crust is firm, then spread pistachio paste evenly over it. Refrigerate while preparing ganache.
- Make the Ganache: Gently heat coconut milk in a saucepan to a simmer without boiling. Pour over finely chopped dark chocolate in a heat-resistant bowl. Let sit for 5 minutes, then stir until smooth. If chocolate is not fully melted, use a double boiler to gently heat. Whisk in maple syrup and salt. Pour ganache over pistachio layer, tap gently to remove air bubbles, then smooth the surface. Chill for at least 4 hours or overnight.
- Garnish the Tart: Remove tart from the tin onto a serving plate and sprinkle chopped pistachios around the edges.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Defrost in the fridge overnight before serving.
Notes
- Soaking and removing pistachio skins improves texture and flavor of the paste.
- This tart is fully vegan, gluten-free, and refined sugar-free making it suitable for many dietary preferences.
- If you cannot find full-fat canned coconut milk, use the solid cream part from refrigerated coconut milk.
- Adjust maple syrup quantities to taste, especially if using different nuts or sweeter/drier cacao powders.
