Prepare to embark on a culinary journey that challenges everything you thought you knew about vegan desserts! This Pistachio Lemon Tart is not just a recipe; it's a symphony of tangy, nutty, and creamy flavors that will make your taste buds dance with joy. Imagine a luxurious, silky-smooth lemon filling nestled in a perfectly crisp pistachio crust, topped with cloud-like coconut cream - all without a single animal product. Whether you're a committed vegan or just someone who loves mind-blowing desserts, this tart is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups pistachios (shelled)
- 1/2 cup dates (pitted)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 cup coconut cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with coconut oil.
- In a food processor, pulse 1 cup of pistachios and dates until they form a sticky, crumbly mixture that holds together when pressed.
- Add melted coconut oil to the nut mixture and pulse until well combined. Press the crust mixture evenly into the bottom and sides of the prepared tart pan, creating a uniform layer.
- Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool completely on a wire rack.
- For the filling, blend the remaining 1/2 cup pistachios, lemon juice, lemon zest, maple syrup, and salt in a high-speed blender until smooth and creamy.
- Pour the lemon-pistachio filling into the cooled crust, spreading it evenly with a spatula.
- Refrigerate the tart for at least 2 hours to set and allow flavors to meld.
- Before serving, whip the coconut cream until light and fluffy. Spread or pipe the coconut cream on top of the tart.
- Garnish with finely chopped pistachios and additional lemon zest. Slice and serve chilled.
- Store any remaining tart in an airtight container in the refrigerator for up to 5 days.
Tips
- Toast your pistachios lightly before processing to enhance their nutty flavor and create a more complex crust.
- Use a high-speed blender for the smoothest possible filling - this ensures a creamy, luxurious texture.
- Make sure your coconut cream is well-chilled before whipping to achieve the best volume and consistency.
- For a picture-perfect presentation, use a hot knife (run under hot water and dried) when slicing to get clean, sharp edges.
- If you're short on time, you can prepare the tart a day in advance - it actually improves the flavor as the ingredients meld together.
- For a decorative touch, consider adding some edible flowers or a light dusting of lemon zest on top of the coconut cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 0mg
