Gluten-Free Pistachio tart recipe by Holly Jade of The Little Blog of Vegan
A proper grown-up dessert, bake this gluten-free pistachio tart for a satisfying treat. If you have a blow torch you can whip it out and toast the meringue!
Pistachio Tart
Ingredients
For the crust
- 200 g gluten-free plain flour
- 125 g coconut oil, melted
- 4 tbsp maple syrup
- 15 g crushed pistachios
For the filling
- 1 avocado, mashed
- 2 tbsp dairy-free chocolate, melted
- 2 tbsp cacao powder
- peanut butter (optional)
For the meringue
- 100 g chickpea brine
- 75 g golden caster sugar
- 1 tsp vanilla extract
- 1 1/2 tbsp cream of tartar
Instructions
For the crust
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Preheat the oven to 180oC/Gas Mark 4 and line 6 mini tartlet tins with greaseproof paper, or grease with vegan butter.
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In a mixing bowl, combine the flour, coconut oil, maple syrup and pistachios. Mix and bring together with your hands until a dough forms.
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Press the dough into the lined tins, prick the base with a fork, then bake for 9-10 minutes, until golden in colour. Allow to cool fully before filling.
To make the filling
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Peel and de-stone an avocado and place into a bowl.
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Add the melted chocolate and cacao powder and mix until combined and smooth.
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Spoon some of the chocolate filling into each tart and level with a spoon or spatula.
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Swirl some peanut butter into the chocolate filling if desired.
To make the meringue
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Drain the chickpea brine from a tin of chickpeas and place into a mixing bowl. Whizz up on high until foamy, then add the cream of tartar. Add the sugar and continue to whip until stiff meringue peaks form.
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When thick and glossy, add the vanilla.
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Place the meringue in a piping bag fitted with a patisserie nozzle and pipe a swirl of meringue onto each tartlet. You can toast the meringue either using a blow torch or by popping under the grill for a few seconds.
As featured in the June 2019 issue of Gluten-Free Heaven magazine