Home ยป Easy pistachio meringue tart recipe | Ft DeDietrich

Easy pistachio meringue tart recipe | Ft DeDietrich

Vegan, gluten-free, wheat-free, easy.

A delicious light and crumbly pistachio tart crust, with an avocado chocolate filling, topped with a swirl of vegan meringue, chopped pistachio nuts and a gold chocolate stamp- oh la la!

These decadent, yet easy tarts are absolutely scrumptious and perfect for any occasion, especially St Patricks Day, which is coming up soon!!

I baked these tarts in my DeDietrich oven

It has a large touch screen, which is clear to read with loads of options- including:

-Defrost function

-Drying function

-12 cooking functions

-Soft close door

-DX1 display

-Rose gold turner

-6 shelf levels

-35 auto recipes

+ loads more!

Check out their range of ovens here, perfect for any baker- I personally highly recommend it! I use mine almost every day and it’s incredible! The most prized possession in my kitchen!

I used the Fan Oven setting to help me make these scrumptious tarts!

It baked the crusts beautifully, giving them a lovely crunch, along with a slight golden colour!

These tartlets are quick & easy to make, perfect for the whole family to get involved in making and decorating! 

Preparation- 30 minutes

Baking time- 9-10 minutes

Makes- 6 mini tartlets

Level- Easy

Ingredients for the crust

-200g of plain flour (I use gluten-free)

-125g of coconut oil (melted)

-4 tablespoons of maple syrup

-15g of crushed pistachios

Ingredient for the filling

-1 avocado (mashed)

-2 tablespoons of dairy-free chocolate (melted)

-2 tablespoons of cacao powder


-Peanut butter (optional)

Ingredients for the meringue

-100g of chickpea brine

-75g of golden caster sugar

-1 teaspoon of vanilla extract

-1 + 1/2 tablespoons of cream of tartar

To make the crust

Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.

My tartlet tins are 10cm in size each.

Step 2- In a mixing bowl, combine the plain flour, coconut oil, maple syrup and crushed pistachios.

Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.

Allow to cool fully before filling.

To make the filling

Step 1- Peel and de-stone an avocado and place into a bowl.

Step 2- Add in the melted chocolate and cacao powder and mix until combined and smooth.

Step 3- Spoon some of the chocolate filling into each tart and level / spread out with a spoon or spatula.

Step 4- Swirl some peanut butter into the chocolate filling (optional).

To make the meringue

Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.

Whizz up on high until foamy, then add in the cream of tartar.

I use my Kitchenaid stand mixer with the balloon attachment.

You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip up until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- Place the meringue in a piping bag fitted with a patisserie tip and pipe a swirl of meringue onto each tartlet.

You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.

Top off with a drizzle of melted dark chocolate and chopped nuts.

I also used my personalised Artisaire stamp seal to create some gold chocolate toppers.

Serve fresh or store in a sealed container in the fridge.

Best eaten within a few days.

Shop the whole ‘DeDietrich’ range here.

This is a paid collaboration with DeDietrich.

 A huge thank you to DeDietrich for collabing on this recipe with me!

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