Pistachio, Cherry & Chocolate Tart - Veganized!

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

For dessert this year, we 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!

Festive Pistachio, Cherry & Chocolate Tart

Author: Melissa, Honey Bee Vegan (Adapted from Giada de Laurentiis)

Recipe Type: Dessert, Holiday

Cuisine: Vegan

INGREDIENTS

Crust:

• ½ stick of vegan butter, chilled, cut into ½-inch pieces, plus more for greasing the pan

• Eight 4 ½-inch-long vegan biscotti cookies

• coarsely broken (about 5 ½ ounces)

• ¼ cup packed organic dark brown sugar,

• ¾ cup organic cherry preserves

INSTRUCTIONS

1. Preheat the oven to 350°F.

2. Butter the bottom and sides of a 9-inch springform pan.

3. 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.

4. Bake until golden & feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes.

5. Spread the cherry preserves over the cooled crust, leaving a ½ to 1-inch border.

INGREDIENTS

Filling:

• 12 ounces vegan semisweet chocolate chips

• 1 cup organic coconut cream

• ½ cup organic dried cherries

• ¾ cup chopped shelled pistachio nuts

• Coarse sea salt

  
  

INSTRUCTIONS

1. Place the chocolate chips in a medium bowl.

2. Heat the cream in a medium saucepan over medium heat to just below a boil.

3. Remove the pan from the heat & pour the cream over the chocolate chips. Stir until the chocolate is melted & the mixture is smooth.

4. Add the dried cherries & ½ cup of the pistachios. Pour the chocolate filling over the cherry preserves & sprinkle the remaining ¼ cup of pistachios on top.

5. 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.

What an indulgent treat! The vegan swaps worked like a charm. This tart is rich, chocolatey, nutty & decadent, with a delightfully sweet & salty balance, & a crisp buttery crust. Now, this is a holiday dessert worth keeping!