A rich and chocolatey tart perfect for celebrating the King’s Coronation this year. Slice and serve this dessert to friends, family and neighbours and everyone will be happy. A dark chocolate cookie base topped with a layer of pistachio butter and a luxurious chocolate raspberry ganache. Layer with some fresh raspberries and top with whipped coconut cream for a vegan, dairy-free and gluten-free no-bake dessert.
By Nourishing Amy
Chocolate Raspberry Pistachio Ganache Tart
Prep Time: 20 minutes prep
Serves: 10-12 People
Ingredients
For the Base
3 ¼ cup chocolate sandwich cookies e.g. oreos
⅓ cup vegan butter
For the Filling
⅓ cup smooth pistachio butter, warmed if needed
15-20 fresh raspberries
1 cup + 1 tbsp coconut cream*
125g Dark Raspberry Chocolate, chopped very small
45ml (3 tbsp) maple syrup
*chill two cans of full-fat coconut milk in the fridge overnight. When ready to make the tart, scoop off the solid cream part of the tin (save the water for curries and smoothies) and measure out 1 cup + 1 tbsp.
To Serve
½ cup whipped coconut cream
Fresh raspberries
Crushed pistachios
Extra chopped chocolate
Method
Step 1
Grease and line the bottom of an 8 or 9-inch round tin with parchment paper and grease the sides (it’s easier if this is loose-bottomed).
Step 2
Make the base: blitz the cookies into fine crumbs. Melt the butter and pour into the cookie crumbs. Stir well to form a mix that holds together when pressed. Pour into the tin and press down firmly to shape the base and sides of the tart. Ensure the crust is compact. Chill in the fridge for 10 minutes.
Step 3
Remove from the fridge and spread over the pistachio butter and arrange the raspberries over the base. Pop back in the fridge.
Step 4
Make the ganache: heat the coconut cream until warmed through but do not let it bubble. Add the chopped chocolate to a heatproof bowl and pour over the warm coconut milk. Allow to sit for 5 minutes untouched and then whisk till smooth. Pour in the maple syrup and whisk to combined.
Step 5
Remove the crust from the fridge and pour in the ganache (if using an 8-inch tin you may have leftover ganache which you can pour into cupcake cases and set in the same way to enjoy later). Tap the tart on the surface a few times to remove any air bubbles. Place in the fridge for 2-3 hours or overnight, until set.
Step 6
When ready to serve: remove the tart from the case and topped with the whipped cream, more raspberries, pistachios and chopped chocolate.
Step 7
To serve: slice and eat straight away or keep in the fridge for 2-3 days or in the freezer for 1 month, wrapped well.
