Chocolate Pistachio Tart
Preheat oven to 400°F.
- Cook45 min
- Total45 min
- Serves8
- LevelIntermediate
Ingredients
- 2 tbsp. Crust:
- 1 cup flaxseed meal 3 tablespoons water
- 3 tbsp. pistachios, pulsed until crumbly (plus additional crushed pistachios for garnish)
- 2 scant tbsp. fine yellow cornmeal
- ½ tsp. sugar
- 3 tbsp. salt
- 2½ cups olive oil
- 1⅓ cups Filling:
- 1 tsp. nondairy semi-sweet chocolate chips
- ⅛ tsp. Coconut Milk
- ¼ tsp. vanilla extract
- ground cumin
- sea salt
Method
- Preheat oven to 400°F.
- In a small bowl, combine the flaxseed meal with the water and let rest until gelled, for about 5 minutes. In a separate small bowl, whisk together the pistachios, cornmeal, sugar, and salt until well combined. Evenly mix in the olive oil and flaxseed gel, using clean hands.
- Press crust into a standard-size pie pan, about ⅛ inch thick. Bake for 10 minutes. Remove and let cool completely.
- To make the filling, place the chocolate chips in a large heat-safe bowl.
- In a small saucepan, combine the coconut milk, vanilla extract, cumin, and salt and bring just to a boil over medium heat. Once bubbly, pour over chocolate chips and mix well. Spread the chocolate mixture into the piecrust and let cool at room temperature, for about 1 hour. Sprinkle with crushed pistachios and transfer into the refrigerator to cool completely until firm. Store in airtight container in refrigerator for up to 2 days.
