Why You’ll Love These Pistachio Tarts

These pistachio tarts are naturally sweetened with dates and a touch of maple syrup, meaning there’s no refined sugar in sight. They’re completely dairy-free and egg-free too, using creamy oat milk and vegan shop-bought shortcrust pastry to keep things light and accessible. With their vibrant green pistachio topping, nutty rich filling, and a scattering of dried flowers, they’re just as beautiful as they are delicious. Perfect for impressing guests or treating yourself. They’re also make-ahead friendly, storing well and tasting even better the next day. Best of all, the recipe uses minimal ingredients but delivers maximum wow-factor.

Ingredients You’ll Need

Here’s a breakdown of what goes into these mini vegan pistachio tarts:

For the Tarts:

• 1 sheet of shortcrust pastry – Use a ready-made vegan version to keep things simple.
• 50g chopped dates – These provide natural sweetness and a fudgy, caramel texture.
• 40g pistachios – Unsalted, and ideally shelled for ease.
• Big pinch of salt – To balance the sweetness and bring out the nutty flavour.
• 50ml oat milk – Any plant milk works, but oat adds a lovely creaminess.
• 1 tbsp maple syrup – Adds depth and a little extra sweetness. Add more for a sweeter dessert.

For the Toppings:

• Crushed pistachios – For crunch, colour, and visual appeal.
• Dried edible flowers (optional) – To make these look bakery-level beautiful.

How to Make Vegan Pistachio Tarts

1. Prep the pastry

Start by preheating your oven to 200°C (fan). Roll out your sheet of shortcrust pastry and press it into tart tins or mini pie cases. Line the pastry with parchment paper and fill with baking beads or dried rice/lentils – this is to blind bake the pastry and stop it puffing up.

Bake the tart shells for 15 minutes, then remove the parchment and beads and bake for another 5 minutes so they crisp up.

2. Soak & blend the filling

While the tart cases are in the oven, soak your dates and pistachios in hot water for 5–10 minutes to soften them. Drain well, then add to a blender along with oat milk, maple syrup, and salt. Blend until smooth, it should be thick and creamy.

3. Fill & bake

Spoon the pistachio filling evenly between your pre-baked tart cases. You should get around 4 small tarts from this recipe.

Pop them back into the oven for 10 minutes, just enough time to let the filling set without overbaking.

4. Cool & decorate

Once out of the oven, leave the tarts to cool completely. The filling will firm up as they cool. Finish with a sprinkle of crushed pistachios and a few dried edible flowers if you like. And there you go – gorgeous vegan pistachio tarts, ready to devour.

Top Tips for Perfect Pistachio Tarts

1. Don’t skip blind baking, it helps avoid soggy bottoms!

Blind baking the tart cases before adding the filling is essential for a crisp, golden base. Without it, the pastry can end up soft or soggy once the filling is added. By lining the tart cases with parchment, or using loose base tins, and filling them with baking beads or dried beans, you’re giving the pastry a head start and helping it hold its shape. The final 5 minutes without beads allows the base to dry out slightly, creating that perfect crunch.

2. Let the tarts cool fully before removing them from the tins, the filling sets as it cools.

It might be tempting to pop them out of the tins straight away, but the filling needs time to set as it cools. When first out of the oven, it’ll be soft and delicate, but give it 20–30 minutes to cool and firm up, and you’ll be rewarded with a perfectly sliceable, neatly set tart. This also helps avoid any cracks or crumbling when removing from the tins.

3. Use a high-speed blender or food processor for a super smooth filling.

For the best results, a high-speed blender or powerful food processor is your best friend. Dates and pistachios can be quite tough to break down, especially if you’re aiming for a smooth, creamy filling. Soaking helps, but the blender makes all the difference. If your blender isn’t very strong, blending in stages or adding a splash more oat milk can help get things moving.

4. Want a smoother texture? You can peel the pistachios after soaking for a silkier blend – not essential, but a nice touch.

If you’re after a really luxurious, velvety filling, you can take the extra step of peeling the pistachios once they’ve soaked. The skins can add a slightly coarse texture and dull the vibrant green colour. It’s a bit fiddly, but if you’ve got the time (or patience), this extra detail gives the filling an ultra-smooth consistency and even more visual appeal.

5. These tarts are best served chilled or at room temp, not warm.

Once baked, let them cool completely and store in the fridge until you’re ready to serve. The flavour deepens as they chill, and the filling becomes firmer, making them easier to slice and eat. Serving them cold or at room temperature allows the sweet nuttiness of the pistachios and dates to shine, and they’ll hold their shape beautifully on a dessert plate.

Variations & Substitutions

• Swap pistachios for cashews or almonds if needed – it changes the flavour but still works.
• Add a touch of cardamom or orange zest for a Middle Eastern twist.
• Drizzle with melted dark chocolate or dust with icing sugar for extra flair.
• Serve with vegan ice cream or single cream for extra decadence.

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• The crust may soften slightly over time, but the flavour just gets better.
• Not suitable for freezing due to the texture of the filling.

FAQ

Can I make these nut-free?

Pistachios are the star of the show here, but you could try sunflower seeds or pumpkin seeds as an alternative. The flavour will be very different, and need lots of additional sweentener.

Can I use homemade pastry?

Absolutely! A simple vegan shortcrust pastry made with flour, vegan butter, and water works perfectly here if you have time.

What can I use instead of maple syrup?

You could use agave syrup or another liquid sweetener, but maple adds a really lovely depth of flavour that works especially well with pistachios.

Can I make these gluten-free?

Yes, just use a gluten-free pastry base – most supermarkets offer one, or you can make your own with a mix of gluten-free flour and vegan butter.

Looking for More Easy Lunch Recipes? Try These:

• Pistachio Nice Cream
• Sweet Grilled Peach Panzanella
• Clementine & Vegan Ricotta Tarts

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