pistachio-chocolate custard tart in a glutenfree crust

By the naked table
May 5, 2018
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Author Notes: a vegan, gluten free and refined sugar free dessert that layers a crumbly cocoa crust, silky and indulgent custard where pistachio and cocoa complement each other and a quick pistachio brittle that acts as a garnish.the naked table

Makes: 6 slices
Prep time: 40 min
Cook time: 30 min

for the tart shell:

  • 130 grams brown rice flour
  • 20 grams cornstarch
  • 50 grams almond flour
  • 10 grams dutch processed cocoa powder
  • 40 grams maple syrup
  • 40 grams coconut oil, solid
  • 3 to 4 tablespoons soy milk, cold
  • a pinch bakers ammonia or baking powder
  1. start by making the crust. weigh out and sift brown rice flour, cornstarch, almond flour, dutch processed cocoa powder and bakers ammonia in a mixing bowl.
  2. add coconut oil and cut it into the dry ingredients until the mixture resembles coarse sand. you can use a fork for this. ideally coconut oil should have a thick but not hard consistency, almost like a paste. don't use liquid coconut oil. add maple syrup and cut that into the mixture as well until combined; the mixture will form larger clumps but won't hold together just yet.
  3. add cold soy milk little by little and gather the dough together using your hands. you want to be extra careful for this step, because an extra drop of liquid will ruin the texture of the tart shell. I ended up using about four spoonfuls of cold milk.
  4. shape the dough into a ball, cover with cling film and leave to rest in the fridge for one hour minimum. you want the dough ball to be pliable but not sticky. it is totally okay if it crumbles - just press it together again.
  5. bake the tart shell. preheat your oven to 180 C and split the dough in two: 1/3 for the sides and 2/3 for the bottom. place a piece of baking paper on a baking sheet and roll out the bottom part about 5mm thick onto that. you want it to be slightly bigger than the tart ring, so you'll cut the dough using the ring itself. then build up the sides pressing bits of the remaining dough onto the ring sides, making sure they stick to the bottom sheet of dough.
  6. pierce the tart shell all around with a fork and blind bake for 30 minutes. if you used baker's ammonia you want to make sure that the smell fully dissolves, baking the crust 5 to 10 more minutes if needed. remove from the oven and let cool fully. the baked crust will feel tough.

for the filling:

  • 1 package silken tofu (about 350g)
  • 50 grams pistachio butter
  • 50 grams maple syrup
  • 20 grams cocoa powder
  • one packet agar agar powder
  • 30 grams pistachios, shelled
  • 1 tablespoon maple syrup
  1. cook the filling. in a blender add the whole package of silken tofu, pistachio butter, dutch processed cocoa powder, maple syrup and agar-agar powder. blitz on high to combine. if you're after a mousse-like consistency, process the filling for a few more seconds (about 30 to 60).
  2. pour the mixture in a pot and bring to a steady simmer, stirring constantly with a whisk. cook for 5 minutes. this will activate the agar-agar.
  3. prepare the pistachio brittle. roughly chop the pistachios. heat up a non-stick skillet and toast the nuts for 2 to 3 minutes. add a touch of maple syrup and stir to coat the nuts evenly. cook until the syrup dissolves. remove from the heat and let cool on a piece of parchment paper.
  4. assemble the cake. pour the filling into the tart shell, smooth out the top and place in the fridge to cool. when the top is just set sprinkle over the pistachio brittle and store in the fridge until ready to serve. this cake is best consumed the next day. store any leftover in the fridge, in a sealed container, for up to three days.

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Chocolate|Dessert|Pie|Gluten-Free|Vegan