In the 1960s, pistachios reached almost mythical prices — at least in the eyes of a small child, gazing with wide-eyed wonder at the lucky neighbors who had immigrated from Egypt, cracking open sack after sack as if there were no tomorrow! 😅
Back then, in our modest little neighborhood, no one would even dream of using those rare gems for cakes or desserts.
Anyone fortunate enough to get their hands on pistachios treated them like pure treasure: untouched, unblended — 24-karat green gold.
Years passed, and the wheel turned.
Pistachios, while still sitting high on the snack throne, became more accessible — no need to sell your house (or your birthright) for a handful of that beautiful green anymore.
Because of those days, pistachios will always have a warm spot on my palate.
Still, in the spirit of modern times, I love exploring new ways to enjoy them beyond just ice cream.
The results are usually delightful, revealing new shades of flavor and richness in this wonderful nut.
This time, I went a little west, to the French kitchen:
A silky vegan pistachio pastry cream atop a delicate almond flour crust. 💚
Why You'll Love Making It:
- Quick and easy to prepare, with a no-fuss dough.
- Gluten-free, dairy-free, and simply beautiful for any festive table.
- Elegant enough to impress guests — yet simple enough to enjoy on a cozy weekend.
- A fresh twist on classic French patisserie, vegan-style!
How to Make It:
- Whiz up the dough in a food processor, press it into the tart pan, bake for about 15 minutes until golden, and let cool.
- Meanwhile, cook the pastry cream until thickened, cool it slightly, and spread it over the crust.
- Sprinkle with chopped pistachios, a bit of shredded coconut, and edible rose petals for a dreamy finish.
- Chill until set… and get ready for pure bliss. 😉
A gluten-free, vegan dessert that’s perfect for the weekend — and even better for finishing off a Passover Seder meal!
✨ Let your creativity bloom!
Top it however you like — pistachios, roses, a dusting of powdered sugar — and don’t forget to share your beautiful tart with friends and family.
If you make it, I’d love to hear how it turned out! 💬🌸
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Vegan Pistachio Tart, Gluten FreeEQUIPMENT
6 portions
Crust
- 1½ cups almond flour
- 50 gram vegan butter or melted coconut oil
- 2 tablespoon maple syrup or one tablespoon of white sugar
- 1 teaspoon pure vanilla extract
- pinch salt
Pistachio Pastry Cream
- 120 gram unsweetened pistachio butter
- 1 cup coconut milk you can replace with almond milk or soy mil
- ⅓ cup maple syrup or ¼ cup of white sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- 2 tablespoon cornstarch Diluted with 2 tablespoons of water
Garnish
- chopped toasted pistachios, shredded coconut, dried rose petals
Crust
- (Preheat oven to medium heat 170 degrees Celsius (340 F
- Grease a 8.6 inch tart pan, base and sides.
- Place the dough ingredients in a food processor and process until it forms into a ball.
- Line the mold with dough - bottom and sides; Prick the dough with a fork.
- Bake 12-15 minutes until nicely golden. Remove from oven and cool on a wire rack.
Pistachio Pastry Cream
- Place in a small saucepan: milk, pistachio puree, maple syrup or sugar, vanilla extract and salt.
- Dilute the potato starch with two tablespoons of water and add to the saucepan.
- Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble. Remove from the heat and let it cool slightly. Then spread the cream evenly over the cooled crust.
- Garnish with shredded coconut, chopped pistachios, and delicate rose petals. Cover gently and refrigerate for at least an hour until set. Serve chilled or at a pleasantly cool room temperature.
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