Pistachio, Date & Coconut Tart

This sweet Pistachio & Coconut Tart is perfect as a dessert or afternoon treat! The raw base is packed with oats, cacao and dates, with a subtle coconut flavour. The filing is soft and indulgent, made from blended pistachios and sweetened with agave nectar.

Created by:
3 hrs
Advanced
8 SERVERS
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PREP TIME

3 hour

0%

COOK TIME

min

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TOTAL TIME

3 hrs

Ingredients

For the crust:

For the filling:

To decorate:

Method

  1. 1. First, line a deep 9 inch/22cm round tart tin with baking paper and set aside.
    2. Next, make the crust. In a food processor, add the oats, cacao powder, dates, coconut oil and agave nectar. Pulse several times until sticky and starting to form clumps.
    3. Transfer this mix to the lined tart tin, push down to cover the base and sides.
    4. Then, wash and dry the food processor bowl.
    5. Drain and rinse the soaked pistachios, discard any skins which peel away from the nut (important for a super smooth filling).
    6. Next, make the filling. In the food processor, add all the filling ingredients and blend until smooth and pale green. (Make sure the tart tin is deep, otherwise you may make more filling than you need).
    7. Pour this filling into the tart tin, making sure there are no air bubbles. Place the filled tart tin on a flat oven baking tray.
    8. Finally, transfer the tray to the freezer and leave to set for 2 hours.
    9. After 2 hours, the tart should be set. Gently nudge the pan, there should be a little movement in the filling. Leave to slightly soften for 15 - 20 minutes.
    10. Then, carefully remove the tart base and sides, placing the tart on a chopping board.
    11. Lastly, decorate the tart by sprinkling the chopped pistachios, desiccated coconut and cacao nibs over the surface.
    Slice into 8 pieces and serve.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Making raw tart bases with oats, nuts and dates couldn’t be easier! They’re fun to make and big on flavour, you can substitute half of the oats with some nuts for extra texture, changing the nuts according to what you have on hand. Agave syrup or coconut oil work well to bind the no-bake base together.

Ingredients

For the crust:

For the filling:

To decorate:

Method

  1. 1. First, line a deep 9 inch/22cm round tart tin with baking paper and set aside.
    2. Next, make the crust. In a food processor, add the oats, cacao powder, dates, coconut oil and agave nectar. Pulse several times until sticky and starting to form clumps.
    3. Transfer this mix to the lined tart tin, push down to cover the base and sides.
    4. Then, wash and dry the food processor bowl.
    5. Drain and rinse the soaked pistachios, discard any skins which peel away from the nut (important for a super smooth filling).
    6. Next, make the filling. In the food processor, add all the filling ingredients and blend until smooth and pale green. (Make sure the tart tin is deep, otherwise you may make more filling than you need).
    7. Pour this filling into the tart tin, making sure there are no air bubbles. Place the filled tart tin on a flat oven baking tray.
    8. Finally, transfer the tray to the freezer and leave to set for 2 hours.
    9. After 2 hours, the tart should be set. Gently nudge the pan, there should be a little movement in the filling. Leave to slightly soften for 15 - 20 minutes.
    10. Then, carefully remove the tart base and sides, placing the tart on a chopping board.
    11. Lastly, decorate the tart by sprinkling the chopped pistachios, desiccated coconut and cacao nibs over the surface.
    Slice into 8 pieces and serve.