I am so excited to have been asked to participate in the #VancityVirtualPotluck by Piquant Marketing!
A bunch of us Vancouver bloggers are getting together to post our favourite recipes for you today, and I chose to “bring” a dessert! Here is my Salted Dark Chocolate Pistachio Tart:
This tart is super rich and velvety, with an extra punch brought on by the Himalayan pink salt on top. Its lovely on its own, or served with fresh fruit to balance out the richness. Its also one of the easiest desserts to make. It only takes about 30 mins to prepare, and then the rest of the time is just setting in the fridge. *Note: this recipe is inspired by Giada De Laurentiis’ Chocolate Fudge Tart, but I veganized it!
Salted Dark Chocolate Pistachio Tart
Serves 8-12, depending on your slices
For the crust:
- 1.5 cups raw pistachios
- 3 tbsp coconut sugar
- 1 cup crushed graham crackers (careful, some have honey, some don’t! At my local store, I ended up buying a pre-made graham shell and breaking it up because the actual crackers all had honey but the shell didn’t!)
- 8 tbsp vegan butter, melted
For the filling:
- 1 cup vegan dark chocolate chips (once again, some are vegan, some are not, my local grocery store’s brand luckily is)
- 1 can of full fat coconut milk
- 1 tsp vanilla extract
- pinch of Himalayan pink salt for the top
Preheat your over to 350F
Grease your baking pan, I used a scalloped edge tart pan, but a spring-form pan would work as well.
Pulse the pistachios and the sugar in your food processor until roughly chopped. Add the graham crackers, and pulse again. Then add in the melted butter, and pulse until it looks like wet sand. Bake for about 12 minutes, until the edges are golden brown. Set aside while you make the filling.
Place the chocolate chips in a bowl. Heat up the coconut milk and vanilla until you just start to see bubbles, stirring constantly. Pour the hot coconut milk mixture over the chocolate chips and let stand for 2 minutes. Whisk until smooth and glossy. Pour the filling into the shell and then let it firm up in the fridge for at least 4 hours before serving.
Sprinkle the pink salt on top just before serving.
You can serve on its own, or with fresh fruit, or coconut whipped cream.