Pistachio, Cherry & Chocolate Tart – Veganized!

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I hope everyone had a delightful Christmas! Today I am sharing the festive & decadent dessert that graced our holiday table. 

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But first, a little about my holiday. I had a fairly relaxing Christmas morning with my Mom & brother, enjoyed a visit with my amazing & adorable nephew, followed by lots of present opening, & a light brunch.

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Baby Logan’s First Christmas!

Then we were off to our mountain home in Julian to celebrate with my grandparents, uncle, cousins, & dogs. As always, there was too much food, which is certainly better than not enough, & we are so fortunate for that. My Mom & I decided to stray from our new tradition of Christmas Eve tamale making, & opted for less labor intensive enchiladas (which I’ll share soon). Also on the dinner table were brussels spouts with cranberries & balsamic glaze, spinach salad with apples & tempeh bacon, & a special vegan stuffing & mashed potatoes, made especially for my mom & me by my sweet Grandma. 

For dessert this year, we also strayed away from our usual cupcakes & cheesecake, as my Mom was inspired by a “Pistachio, Cherry & Chocolate Tart,” featured on a recent episode of Giada at Home. It seemed simple enough to veganize with a few swaps – vegan butter, coconut cream, & vegan chocolate chips – & we welcomed the challenge!

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“Festive Pistachio, Cherry & Chocolate Tart” 

(Adapted from Giada de Laurentiis)

Ingredients:

Crust:

Filling:

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Instructions: 

For the crust:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter & sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden & feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.

For the filling:

  • Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat & pour the cream over the chocolate chips. Stir until the chocolate is melted & the mixture is smooth. Add the dried cherries & 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves & sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.

To Serve: 

  • Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges & serve.
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Wow, what an indulgent treat! The vegan swaps worked like a charm. This tart is rich, chocolatey, nutty & decadent, with a delightfully sweet & salty balance, & crisp buttery crust. Now this is a holiday dessert worth keeping!  

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