This delicious vegan Pistachio & Lemon Tart is made up of a dairy-free lemon tart filling with a raw vegan pistachio tart crust. Perfect for impressing!
To begin, you need to prepare the pistachio tart shell. Do this by blending the almond flour (either store-bought or leftover almond meal from homemade zero-waste Almond milk) and pistachios in a food processor/blender till a fine crumb.
Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.*
Add the crust dough to a tart tin (8"/20cm) ** and spread it evenly within the base. I like to use something with a flat base to press it down evenly, like a glass. Leave to chill in the fridge, while you prepare the filling.
To prepare the dairy-free citrus filling first heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform.
Add the rest of the filling ingredients, including the corn starch and agar agar. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix begins to thicken.
When the mixture thickens, remove from the heat and leave it to cool down for 10-15 minutes (it doesn't have to be room temperature, as such, but not too hot that it will affect the tart crust ingredients). Then pour over the crust and leave it to cool completely.
Place in the fridge for a couple of hours at least, till the filling is completely set.
Decorate with blueberries, dragon fruit balls and edible flowers or with your favourite toppings. This tart can be dressed up or down depending on what you want it for. For a super decadent version then decorate with some coconut whipped cream and vegan white chocolate drizzle and/or even some confectioners sugar.
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Notes
* The dates are crucial to getting a lovely sticky result to your raw vegan pistachio tart base (which is needed as you're not baking it). If your dates feel a little too dry then you can soak them in hot water for ten minutes before blending and this should help, so you don't have to add an extra date. If using smaller dates you will need to use more though and the taste will vary slightly. ** Alternatively, you can use a rectangle tin to make vegan lemon bar style tray-bake option.