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+ servings

Vegan Pistachio Tart, Gluten Free

Elegant dessert from the classic French cuisine, Pistachio pastry cream on a gluten-free crust, made from almond flour and coconut flour. Great for a summery weekend, perfect for entertaining!
Servings 6

Ingredients
  

6 portions

    Crust

    Pistachio Pastry Cream

    Garnish

    Instructions
     

    Crust

    • Preheat oven to medium heat 170 degrees Celsius.
    • 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 the pistachio cream ingredients in a strong blender and process for a few minutes until very smooth. Taste and add maple syrup if necessary (usually, it is sweet enough).
    • Transfer the pistachio cream to a small saucepan, preferably with a thick bottom; cook stirring consistently over medium heat until the cream starts bubbling. Remove from the heat and allow to cool at room temperature.
    • Spread the pistachio cream over the cooled crust.
    • Sprinkle the chopped pistachios over the pistachio cream, cover with cling film, and place in the refrigerator for at least half an hour to set. Serve cold or at room temperature (in mild weather, ok?)

    Notes

     
    • I have not tried yet: It may not be necessary to cook the cream, but instead, just let it cool after processing the ingredients in a blender :)
     
     
    Tried this recipe?Let us know how it was!