• Cath

Pistachio fig and chestnut tart

My sweet tooth has been rearing its head again this holiday season. I made this dessert for boxing day, using pistachio, fig, and chestnut. It is gluten free, vegan, and raw (apart from the packet of cooked chestnut puree which technically is not raw!)

I originally planned to make a pastry base for the tart, but I decided to experiment with a gluten free vegan base by throwing together a combination of flours from my cupboard mixed with coconut oil. I did this in a rush trying to use my intuition. That didn't work, (I fed the pastry to the bin!!) so I opted for the almond base instead. I normally make pastry with butter. I just wanted to experiment for those following vegan or dairy free diets.

Sorry for the weird combination of measurements. I have no idea where the scales are at the moment during this extension chaos at home, so I used a cup to measure the pistachios!

This tart works perfectly well as a two layer cake. I created something similar a couple of weeks back for a Christmas party just using the pistachio, fig, chestnut base, and the chocolatey topping, so feel free to make it a two layer cake if 3 layers seems too much!

Ingredients for the base

200g packet of almonds (soaked overnight to remove tannins but this is optional)

10 dates

3 tablespoons coconut oil

1/4 teaspoon salt

Ingredients for the filling

1 cup of pistachios

200g packet chestnut puree (about 6 tablespoons)

6 dried figs

2 tablespoons maca powder

1 tablespoon honey (or maple syrup for vegans)

Ingredients for the topping

3 tablespoons coconut oil

3 tablespoons honey (or maple syrup for vegans)

3 tablespoons cacao powder

A couple of chopped figs, some pistachios and chopped chestnuts for decoration


  1. Soak the almonds overnight to remove tannins (optional)

  2. Put the almonds in a food processor, and whizz together with dates, coconut oil and salt

  3. Don't over process, as it is nice to get a chunkier texture in the base

  4. Line a tart tin with greaseproof paper, and grease the sides with coconut oil

  5. Press the mix into the base of the tart tin and refrigerate.

To make the filling

  1. Put the pistachios, figs, chestnut puree, maca powder and honey in the food processor, and whizz until a fine paste is formed

  2. Spread the paste over the base, and return to the fridge.

To make the topping

  1. Melt the coconut oil, honey and cacao powder in a pan, and then pour onto the top of the tart

  2. Decorate with chopped figs, pistachios, and chopped chestnuts (optional)

  3. Refrigerate the tart until you are ready to serve it

I found the chocolate topping quite sweet, so next time I might try adding slightly less honey, and slightly more cacao, but you can play around according to your taste.

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