Tart with Pistachio Chocolate (Print Version)

# Ingredients:

→ Crust

01 - 70g (⅘ cup) raw cacao or unsweetened cocoa powder
02 - 50ml (⅕ cup) pure maple syrup or agave syrup, add 1-2 tbsp extra if needed
03 - 200g (2 cups) any mix of pecans, walnuts, hazelnuts, or cashews
04 - ½ teaspoon sea salt

→ Pistachio Spread

05 - 2 teaspoons vanilla extract or vanilla bean paste
06 - 50ml (⅕ cup) pure maple syrup or agave syrup
07 - 1 teaspoon matcha powder (optional, for green color)
08 - 150g (1¼ cups) shelled pistachios, raw or roasted but unsalted

→ Chocolate Filling

09 - 350g (1½ cups) chilled coconut cream or full-fat coconut milk (only solid part)
10 - 170g (6 oz) vegan dark chocolate, finely chopped
11 - ¼ teaspoon (1g) sea salt
12 - 60g (⅕ cup) pure maple syrup or agave syrup

→ Topping

13 - 50g (⅓ cup) roughly chopped pistachios

# Instructions:

01 - Leave shelled pistachios in water to soak for about 4 hours. To save time, pour boiled water over them and wait 30-60 minutes. Rinse well and peel using your fingers. Cover the base of a 9-inch tart tin with parchment paper.
02 - Put nuts, salt, and cacao powder into a food processor. Blend into a fine crumb texture. Drizzle in maple syrup and mix until sticky. If it’s dry, add a tablespoon of syrup or water and try again.
03 - Firmly press the crust dough into the base and up the sides of the tart tin, using a spoon or spatula to smooth it down. Pop it in the freezer for about 30 minutes to firm up.
04 - Blend soaked and peeled pistachios with maple syrup, vanilla, and matcha (if using) in a high-speed blender. Keep blending for 5-10 minutes, scraping the sides as needed, till it’s smooth.
05 - Spread the pistachio mixture evenly over the chilled crust. Use an offset spatula to get it smooth. Put it in the fridge and move on to the next step.
06 - Warm the coconut cream gently in a saucepan until hot, but don’t let it boil. Pour it over finely chopped chocolate in a heat-safe bowl. Leave for 5 minutes, then stir until glossy and fully melted. If needed, use a double boiler to finish.
07 - Mix in maple syrup and a pinch of salt into the ganache. Pour it over the pistachio layer gently. Tap the tart tin lightly to release air bubbles and smooth the surface. Chill it for at least 4 hours or overnight.
08 - Take the tart out of the tin and set it on a serving plate. Scatter chopped pistachios along the edges. Slice and enjoy!

# Notes:

01 - Soaking pistachios softens them, making the paste smoother and easier to work with.
02 - For the ganache, choose the thick cream from chilled coconut milk cans, not the watery part.
03 - You can store this in the fridge for up to 5 days, or freeze it for as long as 3 months.

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