Chocolate Tart with Pistachio (Print Version)

# Ingredients:

→ Crust

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

→ Pistachio Paste

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

→ Chocolate Ganache

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

→ Garnish

13 - 50g (⅓ cup) chopped pistachios

# Instructions:

01 - Soak shelled pistachios in water for 4 hours, or quick-soak in boiled water for 30-60 minutes. Rinse thoroughly and remove skins with your fingers. Line a 9-inch tart tin with parchment paper.
02 - Process nuts, cacao powder, and salt in a food processor until fine crumbs form. Add maple syrup and blend until mixture sticks between fingers. If too dry, add more maple syrup or water 1 tablespoon at a time.
03 - Press dough firmly into bottom and sides of tart tin, compacting well with a spoon or spatula. Freeze for 30 minutes until firm.
04 - Blend peeled soaked pistachios, maple syrup, vanilla, and matcha in a high-speed blender for 5-10 minutes, scraping sides periodically, until completely smooth.
05 - Spread pistachio paste evenly over chilled crust using an offset spatula. Refrigerate while preparing ganache.
06 - Heat coconut milk in a saucepan to a simmer without boiling. Pour over finely chopped chocolate in a heat-resistant bowl and let sit for 5 minutes. Stir until smooth, using a double boiler if needed to melt completely.
07 - Whisk maple syrup and salt into ganache. Pour over pistachio layer. Tap gently to remove air bubbles and smooth surface. Chill for at least 4 hours or overnight.
08 - Remove tart from tin and transfer to a serving plate. Sprinkle chopped pistachios around outer edge.

# Notes:

01 - Soaking pistachios makes them easier to peel and creates a smoother paste
02 - Use only the solid cream portion from refrigerated coconut milk cans for the ganache
03 - Store in refrigerator up to 5 days or freeze up to 3 months

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