First Step: Soak and Prepare Pistachios

Soak the shelled pistachios in water for 4 hours or quick-soak in boiled water for 30–60 minutes to soften and loosen the skins. After soaking, peel the skins off for a cleaner, more vibrant appearance in the pistachio paste.

Second Step: Prepare the Tart Crust

Line a 9-inch tart pan with parchment paper. In a food processor, blitz pecans (or chosen nuts), raw cacao powder, and sea salt until crumbly. Add maple syrup and process until the mixture sticks together when pressed between fingers. If too crumbly, add a little more syrup or water to bind.

Firmly press the crust mixture evenly into the base and sides of the tart pan to form the crust. Place in the freezer for 30 minutes to set firmly.

Third Step: Make the Pistachio Paste

Process the soaked and peeled pistachios with maple syrup, vanilla bean paste, and optional matcha powder until completely smooth and spreadable. Spread this pistachio paste layer evenly over the chilled crust, then refrigerate to set while preparing the ganache.

Fourth Step: Prepare the Chocolate Ganache

Gently heat the thick coconut cream portion until it starts to simmer, but do not boil. Pour the hot cream over chopped vegan dark chocolate and let it sit for 5 minutes. Stir gently until smooth and glossy. Add maple syrup and sea salt, whisking to combine fully.

Fifth Step: Assemble and Chill

Pour the ganache over the pistachio paste layer, smoothing the top carefully. Refrigerate the tart for at least 4 hours or overnight to let the flavors meld and the ganache set completely.

Final Step: Garnish and Serve

Before serving, gently remove the tart from the pan. Garnish with chopped pistachios for an appealing crunch and vibrant color contrast. Slice with a clean, warmed knife for neat portions. Serve chilled or at room temperature for ultimate indulgence.